Crispy Parmesan Polenta With Poached Eggs Recipe

Name: Crispy Parmesan Polenta With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz instant yellow polenta; 2 tbsp butter; 2 tsp olive oil; 2 cups whole milk; 2 tbsp heavy cream; 2 tbsp chopped rosemary leaves; 1 tbsp finely grated lemon peel; 1/4 cup grated Parmesan cheese; 2 tsp vinegar; 8 None eggs; None None Arugula leaves, to serve; None None Tomato sauce, to serve

Servings: persons

9 oz instant yellow polenta
2 tbsp butter
2 tsp olive oil
2 cups whole milk
2 tbsp heavy cream
2 tbsp chopped rosemary leaves
1 tbsp finely grated lemon peel
1/4 cup grated Parmesan cheese
2 tsp vinegar
8 None eggs
None None Arugula leaves, to serve
None None Tomato sauce, to serve

1
Preheat the oven to 425u00b0F. Lightly grease a foil-lined a 11 x 7 inch baking pan.
2
Bring 4 cups water to a boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce heat to medium. Cook 2-3 mins, stirring continuously. Stir in milk. Cook 2-3 mins, stirring continuously. Add cream, rosemary and lemon peel, stirring well. Pour evenly onto prepared pan; smooth surface. Set aside to cool.
3
Cut cooled polenta into fingers. Arrange polenta on foil-lined baking sheet. Spray with no stick cooking spray. Sprinkle with Parmesan cheese.
4
Bake 15-20 mins until crisp and golden.
5
Meanwhile, bring 4 cups water to a boil in a large saucepan. Stir in vinegar. Reduce heat to gentle simmer. Break eggs into water in batches of 1 or 2. Simmer 2-3 mins until whites are completely set and yolks begin to thicken. Remove with slotted spoon. Serve on bed of arugula leaves and polenta fingers. Top with tomato sauce.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 oz instant yellow polenta, 2 tbsp butter, 2 tsp olive oil, 2 cups whole milk, and more.

Yes, Crispy Parmesan Polenta With Poached Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Parmesan Polenta With Poached Eggs

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