if only the word ‘egg’ started with a “p” this would be the perfect plate. okay, i’d done.
remember my phase where i put poached eggs on top of everything? it’s back. i took a break for a couple of months after three attempts in a row where i overcooked the poached egg. i was very upset with myself. but now, after some reflection, i’ve decided it was time again to poach.
and i did. with success. time off really brings clarity.
i hope my sarcasm is coming through in this post and you don’t assume i’m crazy.
Polenta with Parsley Pesto and a Poached Egg
Recipe type: Main Dish
Serves: 4
Ingredients
- 1 cup fresh parsley (or basil, if you prefer a more traditional pesto)
- ⅓ cup fresh thyme
- ½ cup olive oil
- ½ cup green olives
- 2 cups coarsely ground cornmeal
- 4 cups chicken or vegetable stock
- 4 cups milk (soy, skim, or 2% would all work)
- 1 cup parmesan, grated
- salt and pepper to taste
- 1 teaspoon light colored vinegar
- 4 eggs
Instructions
- In a food processor, combine parsley, thyme, and olive oil. Pulse until herbs are finely chopped. Add in olives and pulse a couple more times until they are coarsely chopped. Set aside.
- In a large pot, bring stock and milk to a slow boil. Add in cornmeal, mixing well.
- Stir frequently until mixture thickens, about 20 minutes.
- Add in parmesan and continue to stir until polenta reaches your desired thickness. Add salt and pepper to taste.
- To poach eggs, bring a small pot of water to boil. Add in vinegar, reduce heat to medium so bubbles still form but water isn't roiling.
- Crack an egg into a ⅓ or ½ measuring cup. Slip the egg into the water and remove measuring cup. Poach for 3½ to 4 minutes. Using a slotted spoon transfer poached egg to a bowl of cold water.
- To assemble dish, plate polenta. Sprinkle with pesto mixture and place poached egg on top.
recipe adapted from the kitchn.
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