6 Minute Egg On Creamy Polenta With Crispy Serrano Ham Recipes

6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM

Steps:

• Preheat the oven at 350 degrees F.
• On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
• For the polenta:.
• In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
• For the egg:.
• In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
• In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
• For serving:.
• Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
• Cook's Note:.
• The polenta can be made ahead and reheated.

PARMESAN POLENTA WITH HAM

Steps:

• Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.

CHEESY BREAKFAST EGG AND POLENTA CASSEROLE

Steps:

• Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
• Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
• Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

PENNE WITH GARROTXA, SERRANO HAM, AND SUN-DRIED TOMATOES

Steps:

• 1. Preheat oven to 375°F.
• 2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
• 3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
• 4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.

CAESAR DEVILED 6-MINUTE EGGS

Steps:

• Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely.
• Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off.
• Heat 2 tablespoons olive oil in a small sauté pan over medium heat. When the oil is glistening, add the anchovies and capers; sauté until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside.
• Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture--1 to 2 tablespoons--onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve.