Soft Polenta with Poached Egg
Recipes · Breakfast · Recipe, Typed Supps
The gluten-free answer to eggs on toast, and better than it in every way except speed.
Allergens and patterns
Contains eggs, milk. Fits: Halal, Kosher, Gluten-free.
Ingredients
- 2/3 cup, uncooked (120g) Polenta — Coarse ground corn. It wants far more liquid and far more time than the packet suggests, and rushing it is why most people think they dislike it.
- 2 eggs (100g) Eggs — Poached, one per bowl. The yolk running into the polenta is doing the same job a sauce would.
- grated (25g) Parmesan — Beaten in at the end. Salt, savouriness and about 8g of protein that the corn cannot supply.
- 2 tsp (10g) Olive Oil — Over the top rather than stirred in, so it reads as a finish and not as grease.
- 1 sprig, chopped fine (2g) Rosemary — Simmered in with the grain. Chop it properly — whole needles in soft polenta are unpleasant.
Nutrition per serving
- Calories: 220.5 kcal
- Protein: 12g
- Carbohydrate: 13.8g
- of which sugars: 0.3g
- Fat: 13g
- of which saturated: 4.4g
- Fibre: 0.8g
- Sodium: 201.5mg
Method
- Bring 4 cups of salted water to a simmer and rain the polenta in, whisking hard.
- Drop the heat right down and cook 20–25 minutes, stirring often, until it falls off the spoon in a soft ribbon.
- Beat in the parmesan and rosemary off the heat.
- Poach the eggs and set one on each bowl, then finish with olive oil.
Nutrients it supplies
More in Breakfast