Yield: 4 Servings
I just recently got into the habit of topping my salads, pizza and polenta bowl with a freshly poached egg. It’s a fancy way to add in more protein, and the silky yolk tastes great stirred into cheesy polenta. If yon had a few-too-many glasses of wine the night before, nothing cures a hangover quite like this brunch polenta.
1 cup (150 g) cornmeal
4 cups (960 ml) water
Salt and freshly ground black pepper
¾ cup (70 g) shredded cheddar cheese
1 tbsp (15 g) butter
1 tbsp (15 ml) extra virgin olive oil
1 shallot, chopped
2 garlic cloves, chopped
4 cups (270 g) kale leaves or baby spinach leaves, finely chopped 4 large eggs
1 tbsp (15 ml) white vinegar
How to Make It
- Make the polenta: Whisk together the cornmeal, water and a generous pinch each of salt and pepper in a medium saucepan over medium heat. Continue to stir often until polenta is cooked through and creamy, about 10-15 minutes. Reduce heat to low and stir in the cheddar cheese and butter.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat and add the shallot and garlic. Cook until soft, about 1-2 minutes. Season with a pinch each of salt and pepper. Add in the kale leaves or spinach and cook until just wilted, about 4-5 minutes. Reduce heat to low and set aside.
- Place 5 cups (1.2 L) of water in a medium saucepan and bring to a boil. Reduce heat to a simmer and add in the vinegar.
- Crack the eggs individually into a ramekin or cup. Create a gentle whirlpool with your spoon in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for 3 minutes. Remove with a slotted spoon, and drain on a paper towel. This prevents the egg water from getting onto the polenta, making it overly soggy.
- Divide the polenta into 4 bowls along with the cooked kale. Add 1 poached egg to each bowl along with a pinch of pepper. Serve immediately.