Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Polenta with Tomatoe Basil Sauce and Poached Egg is something that I’ve 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 get started with this recipe, we have to prepare a few ingredients. You can have polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Get 2 1/2 cup chicken stock
- Prepare 3 cup Polenta
- Make ready 80 grams butter
- Prepare 1 tsp salt
- Get 1/4 cup parmesan cheese, grated
- Make ready 1/2 tsp chilli powder
- Take 1/2 tsp oregano, plus extra for garnish
- Get 2 tbsp olive oil
- Make ready 1 large garlic clove, finely chopped
- Prepare 1/2 bottle passata suace (tomatoe puree)
- Make ready 1 handful of fresh basil leaves
- Make ready 4 eggs (1 egg per serve)
- Take 1 hand full of shaved parmesan
- Take 1 cracked pepper
A side of sautéed greens makes the meal feel more complete. Toss cheese and cilantro in small bowl. 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.
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
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. When the polenta has cooled, cut into squares.
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