• In a large pan, bring 1L water to the boil then pour in the flour, sprinkling it over the surface and stirring all the time.
• Cook for about 45 minutes, stirring now and again. The polenta must appear soft.
• While it is still hot, season it with the butter, the
Grana Padano and flavour with nutmeg.
Let it stand till tepid.
• In the meantime, butter four small soufflé moulds and
distribute the polenta in them.
• Smooth the top and, using a tablespoon, make a hollow-in the centre of each one, then pour an egg white into the hollow.
Bake in a preheated oven (220°C) till the eggs are cooked.
• Take the moulds out of the oven and put a yolk on top of each white; add a little salt and pepper.
Serve immediately.