Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my entire life. They’re fine and they look wonderful.
Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape). Paint tops of polenta squares lightly with olive oil.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Prepare 2 1/2 cup chicken stock
- Get 3 cup Polenta
- Prepare 80 grams butter
- Get 1 tsp salt
- Make ready 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Make ready 1/2 tsp oregano, plus extra for garnish
- Take 2 tbsp olive oil
- Make ready 1 large garlic clove, finely chopped
- Make ready 1/2 bottle passata suace (tomatoe puree)
- Make ready 1 handful of fresh basil leaves
- Take 4 eggs (1 egg per serve)
- Prepare 1 hand full of shaved parmesan
- Prepare 1 cracked pepper
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.
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
While the polenta bubbles away in the oven, you can sauté greens or poach eggs or steam broccoli or take a bath give the kids a bath, etc. I love the combination of polenta with a poached egg and a drizzle of truffle oil. Spaghetti with Roasted Tomatoes & Garlic Quick Polenta with Spinach & Mushrooms & Fried Egg recipe by SAM THE COOKING GUY. Polenta is also gluten-free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten-intolerant.
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 your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
