Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, polenta with tomatoe basil sauce and poached egg. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my whole life.
Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. By The Bon Appétit Test Kitchen. Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack.
To begin with this recipe, we have to prepare a few ingredients. You can have polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Prepare 2 1/2 cup chicken stock
- Take 3 cup Polenta
- Take 80 grams butter
- Make ready 1 tsp salt
- Get 1/4 cup parmesan cheese, grated
- Get 1/2 tsp chilli powder
- Get 1/2 tsp oregano, plus extra for garnish
- Make ready 2 tbsp olive oil
- Take 1 large garlic clove, finely chopped
- Take 1/2 bottle passata suace (tomatoe puree)
- Get 1 handful of fresh basil leaves
- Make ready 4 eggs (1 egg per serve)
- Get 1 hand full of shaved parmesan
- Prepare 1 cracked pepper
All Reviews for Easy Polenta with Tomato Sauce. To modify for regular polenta omit the tomato sauce and chill after baking to set. Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil. Make Italian-inspired baked eggs with polenta, tomato sauce and Parmesan cheese for breakfast or brunch.
Steps to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- In a saucepan heat oil and sauté garlic… add passata sauce and basil… bring to boil, then simmer for atleast 30 minutes until thickened…. set aside
- Preheat oven to 180 c
- Boil chicken stock in a medium sized sauce pan….
- Slowly poor in polenta while whisking in at the same time to combined…. continue to whisk add salt and butter constantly whisking….
- Polenta mix with become very thick… add Parmarsen cheese…. and combined… may need to change to wodden spoon… at this stage polenta should be a dough like consistently…. if not add a little more polenta until it comes together…
- Put the polenta mix into a oven proof dish and firmly compact it down with the back of a fork… sprinkle oregano and chilli powder on top the spread a layer of passata sauce over the top
- Oven bake polenta for 30 minutes…. allow to cool slightly before cutting into 4 serves…
- Poach egg just before serving… place the egg on top of the polenta top with shaved parmesan cheese, fresh oregano leaves and cracked pepper… enjoy
Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil. Make Italian-inspired baked eggs with polenta, tomato sauce and Parmesan cheese for breakfast or brunch. Chili on polenta, poached egg on polenta, braised beef on polenta, oh my. Unrelated to polenta and all that is wonderful about braised beef ragu, I It's tomato-tangy with perfect San Marzano Italian canned tomatoes and richly flavored with red wine, bay leaves, and nice little pinches of basil and. tomato-basil sauce with polenta. Find this Pin and more on dine by Lauren Conrad Co..
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