Poached Eggs With White Corn Polenta Recipe

Name: Poached Eggs With White Corn Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1/3 cup chopped bottled roasted red bell peppers; 1 tablespoon chopped fresh basil; 1/2 teaspoon extravirgin olive oil; 1/8 teaspoon salt; 1 large plum tomato, seeded and diced (about 1/3 cup); Polenta:; 4 cups water; 1 1/2 cups frozen white corn kernels, thawed; 1 cup white cornmeal or dry polenta; 1/2 teaspoon salt, divided; 3 tablespoons grated fresh Parmesan cheese; 1 teaspoon butter; 1/4 teaspoon freshly ground black pepper; Eggs:; 4 large eggs; Cooking spray; Remaining ingredient:; 2 slices bacon, cooked and crumbled

Servings: persons

Salsa:
1/3 cup chopped bottled roasted red bell peppers
1 tablespoon chopped fresh basil
1/2 teaspoon extravirgin olive oil
1/8 teaspoon salt
1 large plum tomato, seeded and diced (about 1/3 cup)
Polenta:
4 cups water
1 1/2 cups frozen white corn kernels, thawed
1 cup white cornmeal or dry polenta
1/2 teaspoon salt, divided
3 tablespoons grated fresh Parmesan cheese
1 teaspoon butter
1/4 teaspoon freshly ground black pepper
Eggs:
4 large eggs
Cooking spray
Remaining ingredient:
2 slices bacon, cooked and crumbled

1
To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.
2
To prepare polenta, bring water to a boil in a medium saucepan. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.
3
To prepare eggs, while polenta cooks, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water; carefully remove eggs from custard cups.
4
Spoon about 1 cup polenta onto each of 4 plates; top each serving with about 3 tablespoons salsa and 1 poached egg. Sprinkle evenly with bacon.

428

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 19 ingredients. The key ingredients include: Salsa:, 1/3 cup chopped bottled roasted red bell peppers, 1 tablespoon chopped fresh basil, 1/2 teaspoon extravirgin olive oil, and more.

Yes, Poached Eggs With White Corn Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Eggs With White Corn Polenta

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