Polenta With Chorizo Poached Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED EGGS & POLENTA



Poached Eggs & Polenta image

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.-Paulette Lee, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
6 pieces Canadian bacon
2 teaspoons white vinegar
6 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup 2% milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon sherry, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS



Creamy Polenta with Braised Greens and Poached Eggs image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/4 cup stemmed and finely chopped Tutto Calabria hot long red chile peppers, or hot cherry peppers
1 cup extra-virgin olive oil
Kosher salt
1 cup whole milk
Kosher salt and freshly ground pepper
1 cup polenta or stone-ground yellow cornmeal
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated parmesan cheese
3 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 1/4 pounds mustard greens, ribs removed, leaves chopped
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon white vinegar
4 eggs
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
  • Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
  • Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
  • Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
  • To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

More about "polenta with chorizo poached eggs recipes"

POLENTA EGGS - FEASTING AT HOME
Jul 6, 2023 Pre-heat oven to 400F. In a cast iron or oven-proof 10-inch skillet, brown the chorizo and set this aside. In the same pan, add the stock and bring …
From feastingathome.com
  • In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times.
  • Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the browned chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste.


CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS RECIPE
Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove eggs from the pan with a slotted spoon to drain the liquid and place on a …
From chefsresource.com


POLENTA & CHORIZO WITH POACHED EGGS - GAUCHOPICTURES.COM
1 pound fresh link chorizo sausage, casings removed 1 pound cherry tomatoes (about 3 1/2 cups) 4 poached eggs Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Set aside. …
From gauchopictures.com


MEXICAN POLENTA - NICE AND CREAMY - GIVE IT A GO!
This Mexican Polenta recipe idea would be awesome for a weekend brunch or midweek evening meal. The creamy polenta is full of great ingredients such as crispy chorizo, big juicy king prawns, sweetcorn and of course Gran Luchito …
From gran.luchito.com


BREAKFAST POLENTA WITH CHORIZO AND QUESO FRESCO - BON …
Nov 30, 2004 Preparation. Step 1. Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish.
From bonappetit.com


CHEESE POLENTA WITH CHORIZO AND SHRIMP - SERVING …
How to Make Polenta with Chorizo and Shrimp Recipe. First we fry the chorizo, add shrimp, then garlic and the spices, this will add a lot of depth to the sauce. ... We had it for breakfast over some leftover polenta with a runny egg on top. …
From servingdumplings.com


10 BEST POACHED EGGS POLENTA RECIPES - YUMMLY
The Best Poached Eggs Polenta Recipes on Yummly | Poached Eggs Over Polenta With Olive-herb Pesto, Classic Polenta, Eggplant Ragu With Creamy Polenta In Seconds
From yummly.com


POLENTA WITH CHORIZO POACHED EGGS RECIPES
Steps: Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish.
From tfrecipes.com


BREAKFAST POLENTA WITH CHORIZO RECIPE - FOODREFERENCE.COM
Serve this with fried or poached eggs/or brunch or breakfast. Yield: 6 servings Ingredients • 1¾ cups crumbled queso fresco or feta cheese • 3/4 cup chopped fresh cilantro • 3½ cups water • …
From foodreference.com


EGGS WITH CHORIZO, PEPPERS AND SOFT POLENTA RECIPE
Jun 14, 2024 Ingredients FOR THE POLENTA. 1 cup coarse-ground polenta (not instant) 950ml water. 250ml milk. 20g butter. 1 tsp fine sea salt. ½ cup grated parmigiano reggiano
From smh.com.au


TODAY’S RECIPE: POLENTA WITH CHORIZO AND POACHED EGGS
Dec 11, 2019 ¼ of 250g chorizo sausage ring, thinly sliced. 200g chard, sliced. 2 large eggs. 125g quickcook polenta. 30g Parmesan, grated 2 tbsp olive oil. ½ bunch parsley, finely …
From pressreader.com


POLENTA WITH CHORIZO & POACHED EGGS - GOOD FOOD …
Array ( [90] => Biscuit Bread Cake sale Caramel [88] => Jubilee Mother's Day Father's Day Valentine's Day [85] => Comfort food Cheap eat Five ingredients or less Batch cooking [84] => British American Caribbean recipes Chinese [77] …
From bbcgoodfoodme.com


POLENTA WITH CHORIZO & POACHED EGG WITH RECIPE - YOUTUBE
Great recipe for breakfast, dinner or anything in-between.Music: "The Beach! The Beach!" by Holy Coasthttp://myspace.com/geminicricketbandPDF of the recipe h...
From youtube.com


POLENTA WITH CHORIZO & POACHED EGGS RECIPE | EAT YOUR BOOKS
Save this Polenta with chorizo & poached eggs recipe and more from BBC Good Food Magazine, November 2019: Christmas Issue to your own online collection at EatYourBooks.com ...
From eatyourbooks.com


POLENTA WITH CHORIZO & POACHED EGG... - EASY ITALIAN RECIPES
Polenta with Chorizo & Poached Egg with Recipe (VIDEO)
From facebook.com


OVEN-ROASTED POLENTA WITH POACHED EGGS RECIPE
To poach eggs: bring a shallow saucepan filled with water to a boil. Crack Eggs (to taste) into individual ramekins or small bowls. Add Distilled White Vinegar (1 splash) to the water. Lower the heat so that the water is barely simmering. …
From sidechef.com


TOMATO-BRAISED EGGS AND CREAMY BAKED POLENTA - TWO RED BOWLS
Sep 7, 2016 Place a rack in the upper third of the oven and preheat oven to 350 degrees F. In an 8×8-inch baking dish or a 10-inch cast-iron skillet, stir together the water (or chicken stock), …
From tworedbowls.com


POLENTA WITH CHORIZO & POACHED EGGS - MASTER RECIPES
1. Stage. Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from …
From master-recipes.com


Related Search