Polenta Gratins with Poached Eggs and Sheep's-Milk Cheese Recipe

Name: Polenta Gratins with Poached Eggs and Sheep's-Milk Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; Salt; 1 cup artisanal polenta or stone-ground cornmeal; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 3 tablespoons freshly grated Parmesan cheese; Freshly ground pepper; 1 tablespoon white vinegar; 6 large eggs; 3 ounces young sheep's-milk cheese, such as Cacio di Roma or Manchego, shredded (1 cup)

Servings: persons

4 cups water
Salt
1 cup artisanal polenta or stone-ground cornmeal
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
1 tablespoon white vinegar
6 large eggs
3 ounces young sheep's-milk cheese, such as Cacio di Roma or Manchego, shredded (1 cup)

1
In a medium saucepan, bring the water to a simmer with a pinch of salt.
2
Slowly whisk in the polenta until smooth.
3
Cook over low heat, whisking often, until the polenta is tender and very thick, about 40 minutes.
4
Stir in the butter, olive oil and Parmesan and season with salt and pepper.
5
Cover and keep warm.
6
In a large skillet, bring 3 quarts of water to a boil.
7
Reduce the heat to maintain a simmer and add the vinegar.
8
Break the eggs into ramekins and, one by one, add them to the simmering water.
9
Poach the eggs until the whites are firm but the yolks are still runny, about 3 minutes.
10
Preheat the broiler.
11
Whisk the polenta over moderately high heat for 2 minutes to break up any lumps and heat through.
12
Spoon the polenta into 6 individual gratin dishes and set the dishes on a baking sheet.
13
Using a slotted spoon, transfer the poached eggs to the polenta, patting the bottom of the spoon with paper towels to dry the eggs.
14
Sprinkle the shredded cheese over the eggs and broil for 30 seconds, or until the cheese is bubbling.
15
Season with freshly ground pepper and serve.

459

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 10 ingredients. The key ingredients include: 4 cups water, Salt, 1 cup artisanal polenta or stone-ground cornmeal, 1 tablespoon unsalted butter, and more.

Yes, Polenta Gratins with Poached Eggs and Sheep's-Milk Cheese falls under the General 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.

Polenta Gratins with Poached Eggs and Sheep's-Milk Cheese

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