How to Prepare Polenta with Tomatoe Basil Sauce and Poached Egg in 27 Minutes for Mom

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I have loved my entire life. They are nice and they look fantastic.

Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape). Make Italian-inspired baked eggs with polenta, tomato sauce and Parmesan cheese for breakfast or brunch.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:

1. Get 2 1/2 cup chicken stock
2. Make ready 3 cup Polenta
3. Make ready 80 grams butter
4. Take 1 tsp salt
5. Make ready 1/4 cup parmesan cheese, grated
6. Make ready 1/2 tsp chilli powder
7. Take 1/2 tsp oregano, plus extra for garnish
8. Take 2 tbsp olive oil
9. Get 1 large garlic clove, finely chopped
10. Make ready 1/2 bottle passata suace (tomatoe puree)
11. Take 1 handful of fresh basil leaves
12. Make ready 4 eggs (1 egg per serve)
13. Make ready 1 hand full of shaved parmesan
14. Get 1 cracked pepper

Toss cheese and cilantro in small bowl. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. Baking polenta, tomato sauce and cheese together is a sure winner.

Steps to make Polenta with Tomatoe Basil Sauce and Poached Egg:

1. In a saucepan heat oil and sauté garlic… add passata sauce and basil… bring to boil, then simmer for atleast 30 minutes until thickened…. set aside
2. Preheat oven to 180 c
3. Boil chicken stock in a medium sized sauce pan….
4. Slowly poor in polenta while whisking in at the same time to combined…. continue to whisk add salt and butter constantly whisking….
5. Polenta mix with become very thick… add Parmarsen cheese…. and combined… may need to change to wodden spoon… at this stage polenta should be a dough like consistently…. if not add a little more polenta until it comes together…
6. Put the polenta mix into a oven proof dish and firmly compact it down with the back of a fork… sprinkle oregano and chilli powder on top the spread a layer of passata sauce over the top
7. Oven bake polenta for 30 minutes…. allow to cool slightly before cutting into 4 serves…
8. Poach egg just before serving… place the egg on top of the polenta top with shaved parmesan cheese, fresh oregano leaves and cracked pepper… enjoy

For even more excitement, I like to add some Gorgonzola cheese (part in. I love the combination of polenta with a poached egg and a drizzle of truffle oil. A side of sautéed greens makes the meal feel more complete. Here I've served the polenta with another Paula Wolfert/Fine Cooking recipe for caramelized cabbage, which takes longer than quickly sautéing. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme.

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