POACHED EGGS & POLENTA
Steps:
- Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
- Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
- Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
- Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
- To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.
POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS
In an effort to remove most processed white stuff - flour and sugar - from my diet, have recently begun to experiment more with grains. One Sunday I was in the mood for something decadent like Eggs Benedict or Eggs Florentine and came up with this. Thought it was good enough for sharing. The recipe requires a bit of work so for convenience, one could make this with either store bought or left over polenta wedges. Country Lady has great instructions for making poached eggs (#79662) if you need more detail. This would work well for those in the later phases of the South Beach Diet.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
- Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
- Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
- Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
- In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
- Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
- Depending on how you like your yolks, cook 3 to 5 minutes.
- In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
- Add the mushrooms and continue to cook another 2 minutes.
- Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
- Cook and additional 4-5 minutes.
- Add spaghetti sauce and balsamic vinegar until sauce is heated through.
- Season with salt and pepper to taste.
- To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
- Garnish with Parmesan cheese.
- Enjoy!
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
CORN POLENTA WITH BAKED EGGS
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
- Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
- At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
- Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
- Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
- Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
SAGE POLENTA
Provided by Martha Stewart
Categories Herb Side Vegetarian Dinner Sage Hominy/Cornmeal/Masa Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan over high heat, then add 2 teaspoons salt. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 40 minutes, adding sage in last 5 minutes. If polenta is too thick to stir, add more water (up to 1/2 cup), a little at a time, and continue cooking, stirring occasionally.
- Remove from heat. Stir in butter, and season with pepper and more salt, as desired. Serve hot.
SAGE POLENTA
Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender. , Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm., Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 386mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SAGE POLENTA WITH POACHED EGGS
Steps:
- PROCEDURE: For the cornmeal polenta add 1 cup each of milk and chicken stock to a deep, heavy bottomed pot and, just as it starts to simmer, turn the heat down a little bit and slowly add a scant 1/2 cup of cornmeal whisking as you go. Once all of the cornmeal has been added, turn the heat down to its lowest setting and switch to a wooden spoon for stirring. Use another saute pan, with no added oil, to cook 4-ounces of diced pancetta and one small, diced white onion. When the pancetta has started to crisp up and the onions have softened a bit, add a heaping Tbs of finely chopped sage and a crack of black pepper and let that go for another minute or two and then turn the heat off. Once the polenta is soft to the tooth, fold in 1/2 cup grated parmesan cheese, turn the heat off on that and all that is left is to poach the eggs. Crack each egg into an individual bowl, to make sure that the yolks aren't broken, before adding them to the simmering pot of water with a little splash of vinegar added to the water, to help hold the eggs together as they're poaching. Very carefully add one egg at a time to the simmering water and let them go for exactly 4 minutes so that they're still nice and soft on the inside when they're done. Make a well in the little pile of polenta on a plate and then spoon some of the pancetta and onions over the top of that and use a slotted utensil to place a poached egg right on top and finish with a sprinkling of grated parmesan and maybe even a crack of black pepper.
More about "sage polenta with poached eggs recipes"
POACHED EGGS ON SOFT POLENTA RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Egg Breakfast RecipesCalories 221 per servingTotal Time 30 mins
- In a small saucepan, bring the water to boiling. Meanwhile, in a medium bowl, combine milk, cornmeal and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring frequently. Stir in cheese and dried basil, if using. Place in a serving bowl; keep warm.
- Lightly grease a large skillet. Half-fill skillet with water. Bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
- In a large skillet, cook onion in hot oil over medium heat about 5 minutes or until tender. Stir in tomatoes; cook and stir about 2 minutes more or until they begin to soften. Sprinkle with pepper.
- Serve polenta topped with poached eggs and tomato mixture. If desired, garnish with arugula and/or fresh basil.
CREAMY SAGE POLENTA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POACHED EGGS WITH CREAMY POLENTA - GOOD CHEF BAD …
From goodchefbadchef.com.au
CREAMY POLENTA, SPINACH & HEIRLOOM TOMATOES RECIPE …
From eggs.ca
BOBBY FLAY'S CREAMY POLENTA WITH POACHED EGGS | RECIPE
From rachaelrayshow.com
POLENTA WITH WINTER SALAD, POACHED EGG AND BLUE …
From foodrepublic.com
CREAMY PARMESAN POLENTA WITH BEER SAUTéED MUSHROOMS
From servingdumplings.com
POLENTA WITH GOAT CHEESE & FRESH SAGE - RECIPE
From finecooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SAGE POLENTA RECIPE - SHELLEY LINDGREN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 50 mins
- In a large saucepan, bring the water to a boil. Add salt to the water, then slowly whisk in the polenta. Cover the saucepan and cook over moderate heat, whisking often, until the polenta is very thick and creamy, about 45 minutes.
- Meanwhile, in a small saucepan, cook the butter over moderate heat until starting to brown, about 3 minutes. Add the sage leaves to the saucepan and fry until crisp, about 1 minute. Discard the sage leaves and set the butter aside.
- Stir the sage butter and grated cheese into the polenta. Season with salt and pepper and serve hot.
POLENTA GRATINS WITH POACHED EGGS AND SHEEP'S-MILK CHEESE RECIPE
From foodandwine.com
A PINCH OF LEFTOVERS: POLENTA WITH SAGE PESTO AND A POACHED EGG
From apinchofthis.nyc
CREAMY POLENTA WITH EGGS, CHORIZO AND CILANTRO! - FEASTING AT HOME
From feastingathome.com
TOMATO POACHED EGGS ON POLENTA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
A PINCH OF LEFTOVERS: POLENTA WITH SAGE PESTO AND A POACHED EGG ...
From pinterest.ca
SWEET CORN POLENTA WITH POACHED EGGS & SAGE | WHOLE FOOD …
From pinterest.com.au
POACHED EGGS AND POLENTA WITH SPICY CHILI SAUCE - PREP DISH
From prepdish.com
CREAMY OVEN-BAKED POLENTA RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
POACHED EGG OVER POLENTA WITH OLIVE-HERB PESTO FROM DANIELLE OF …
From thekitchn.com
10 BEST POLENTA AND EGGS BREAKFAST RECIPES | YUMMLY
From yummly.com
CREAMY POLENTA WITH SAUTéED MUSHROOMS AND POACHED EGG BY
From thefeedfeed.com
TRADITIONAL POLENTA WITH SAGE AND PARMESAN CHEESE
From homemadeitaliancooking.com
FRESH CORN POLENTA WITH POACHED EGG | ALEXANDRA'S KITCHEN
From alexandracooks.com
POACHED EGGS IN TOMATO SAUCE OVER POLENTA - THE ADVENTURE BITE
From theadventurebite.com
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE - FEASTING …
From feastingathome.com
OLIVE-HERB POLENTA WITH A POACHED EGG | SAUDER'S EGG RECIPES
From saudereggs.com
EGGS IN PURGATORY WITH SOFT POLENTA AND SAUSAGE | CUESA
From cuesa.org
POLENTA WITH ASPARAGUS PANCETTA AND A POACHED EGG
From thevintagemixer.com
SWEET CORN POLENTA WITH POACHED EGGS & SAGE - WHOLEFOODS …
From wholefoodshouse.com.au
RECIPE: POLENTA WITH EGGS POACHED IN TOMATO SAUCE - WELLPRESERVED
From pinterest.ca
POACHED EGGS WITH POLENTA AND FRESH SALSA - FRAMED RECIPES
From sites.google.com
FRIED POLENTA EGGS AND SAGE FOOD- WIKIFOODHUB
From wikifoodhub.com
POLENTA WITH EGGS AND SALSA {VEGETARIAN} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA CAKES WITH POACHED EGGS & AVOCADO RECIPE - EATINGWELL
From eatingwell.com
POACHED EGGS OVER POLENTA TOAST RECIPE - BITE ME MORE
From bitememore.com
POACHED EGGS WITH WHITE CORN POLENTA RECIPE | MYRECIPES
From myrecipes.com
FRIED POLENTA, EGGS, AND SAGE RECIPE - FOOD NEWS
From foodnewsnews.com
POLENTA WITH STEAMED ASPARAGUS, SAGE BUTTER AND SOFT POACHED …
From eatyourbooks.com
SAUSAGE POLENTA WITH NESTLED EGGS - MIDWEST LIVING
From midwestliving.com
SPINACH POLENTA WITH MUSHROOMS, LEEK AND A POACHED EGG
From eggs.ab.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love