Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going 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 little bit tasty. This is gonna smell and look delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my entire life. They are fine and they look fantastic.
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 first 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 can achieve that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Make ready 2 1/2 cup chicken stock
- Prepare 3 cup Polenta
- Make ready 80 grams butter
- Prepare 1 tsp salt
- Prepare 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Make ready 1/2 tsp oregano, plus extra for garnish
- Prepare 2 tbsp olive oil
- Make ready 1 large garlic clove, finely chopped
- Make ready 1/2 bottle passata suace (tomatoe puree)
- Prepare 1 handful of fresh basil leaves
- Make ready 4 eggs (1 egg per serve)
- Prepare 1 hand full of shaved parmesan
- Prepare 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.
So that is going to wrap this up for this special food polenta with tomatoe basil sauce and poached egg recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
