How to Cook Perfect Polenta with Tomatoe Basil Sauce and Poached Egg

Polenta with Tomatoe Basil Sauce and Poached Egg. Remove with a slotted spoon and drain on paper towel. Arrange toasted polenta on top of the sauce. Place sautéed arugula on the polenta and top with the poached egg.

It's been on my list of must make's for quite a while now and I am now kicking myself for not just making it happen sooner. Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Top the polenta patty with sautéed spinach. Sie können haben Polenta with Tomatoe Basil Sauce and Poached Egg using 14 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von Polenta with Tomatoe Basil Sauce and Poached Egg

1. Bereiten 2 1/2 cup of chicken stock.
2. Du brauchst 3 cup of Polenta.
3. Bereiten 80 grams of butter.
4. Bereiten 1 tsp of salt.
5. Bereiten 1/4 cup of parmesan cheese, grated.
6. es ist 1/2 tsp of chilli powder.
7. es ist 1/2 tsp of oregano, plus extra for garnish.
8. Bereiten 2 tbsp of olive oil.
9. Du brauchst 1 large of garlic clove, finely chopped.
10. Du brauchst 1/2 of bottle passata suace (tomatoe puree).
11. Du brauchst 1 of handful of fresh basil leaves.
12. Bereiten 4 of eggs (1 egg per serve).
13. Bereiten 1 of hand full of shaved parmesan.
14. Du brauchst 1 of cracked pepper.

Also known as Eggs in Purgatory, don't let the name of our Tomato-Poached Eggs on Polenta scare you! The thick tomato sauce helps the egg hold its shape, making it easier than poaching an egg in water. To finish, the saucy eggs are served with creamy, garlicky polenta and topped with Parmesan cheese. Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.

Polenta with Tomatoe Basil Sauce and Poached Egg Anweisung

1. 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.
2. Preheat oven to 180 c.
3. Boil chicken stock in a medium sized sauce pan.....
4. Slowly poor in polenta while whisking in at the same time to combined.... continue to whisk add salt and butter constantly whisking.....
5. 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....
6. 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.
7. Oven bake polenta for 30 minutes.... allow to cool slightly before cutting into 4 serves....
8. 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.
9. .

Eggs Poached in Tomato (Shakshuka) Using a spoon, create an indent in sauce (or water) for eggs—spread the indents out evenly. Crack an egg into each indent and cover the skillet. I had some lovely small vine tomatoes which are full of flavour, so ideal for a simple sauce. I'd also add a shallot, some garlic and fresh basil, which I have growing on my kitchen windowsill. In a large pot, bring the stock and milk to a boil.