Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, polenta with tomatoe basil sauce and poached egg. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Get 2 1/2 cup chicken stock
- Get 3 cup Polenta
- Take 80 grams butter
- Take 1 tsp salt
- Take 1/4 cup parmesan cheese, grated
- Take 1/2 tsp chilli powder
- Make ready 1/2 tsp oregano, plus extra for garnish
- Take 2 tbsp olive oil
- Take 1 large garlic clove, finely chopped
- Get 1/2 bottle passata suace (tomatoe puree)
- Take 1 handful of fresh basil leaves
- Prepare 4 eggs (1 egg per serve)
- Get 1 hand full of shaved parmesan
- Take 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.
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
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’s going to wrap it up for this special food polenta with tomatoe basil sauce and poached egg recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
