Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a unique dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my whole life.
Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta, yum! There are a lot of reasons that I love this new recipe that we tried last week. Top with some basil or flat leaf parsley…preferably lots if your garden is churning it out.
To get started with this recipe, we have to prepare a few components. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Get 2 1/2 cup chicken stock
- Make ready 3 cup Polenta
- Make ready 80 grams butter
- Get 1 tsp salt
- Prepare 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Take 1/2 tsp oregano, plus extra for garnish
- Prepare 2 tbsp olive oil
- Make ready 1 large garlic clove, finely chopped
- Prepare 1/2 bottle passata suace (tomatoe puree)
- Prepare 1 handful of fresh basil leaves
- Make ready 4 eggs (1 egg per serve)
- Make ready 1 hand full of shaved parmesan
- Get 1 cracked pepper
Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil. Polenta is also gluten-free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten-intolerant. It's my go-to starch when You can make both the tomatoes and the mushrooms ahead of time and just warm them in a skillet while the polenta is cooking and the eggs are poaching. Make Italian-inspired baked eggs with polenta, tomato sauce and Parmesan cheese for breakfast or brunch.
Instructions 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
Toss cheese and cilantro in small bowl. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. Baking polenta, tomato sauce and cheese together is a sure winner. For even more excitement, I like to add some Gorgonzola cheese (part in.
So that is going to wrap it up with this Best food polenta with tomatoe basil sauce and poached egg recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
