Poached Eggs On Grilled Polenta Cakes Recipe – a delicious recipe with water, milk, red pepper, thyme, cooking polenta, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9- by 9-inch square baking pan with plastic wrap so that all sides and bottom are covered. Heat water, milk, red pepper flakes, and thyme in a large saucepan over medium high heat. When just beginning to simmer add polenta and cook until thickened, about 4 minutes. Remove thyme and season to taste with salt and pepper. Pour into lined baking sheet and let cool to room temperature then cover and refrigerate overnight.
2
Allow the cakes to come to room temperature, then remove from pan and cut into 8 pieces. Preheat a grill or a grill pan over medium-high heat and rub with oil.Grill polenta until browned and crisp on both sides, about 10 minutes total. Set aside and keep warm.
3
Poach eggs
4
. Divide polenta cakes between four plates, top each with an egg, sprinkle with chives, and serve.
367
kcal
Calories
25
g
Fat
7
g
Carbs
29
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups milk, Pinch red pepper flakes, 2 sprigs thyme, and more.
Yes, Poached Eggs On Grilled Polenta Cakes Recipe 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.
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