Sage Polenta With Poached Eggs Recipes

POACHED EGGS & POLENTA

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.

FRIED POLENTA, EGGS, AND SAGE

Steps:

• Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
• Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.

SAGE POLENTA

Steps:

• In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender. , Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm., Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Steps:

• Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
• Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
• Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
• Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

POLENTA WITH CHORIZO & POACHED EGGS

Steps:

• 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 the heat and set aside.
• Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
• Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.

SAGE POLENTA WITH POACHED EGGS

Steps:

• PROCEDURE: For the cornmeal polenta add 1 cup each of milk and chicken stock to a deep, heavy bottomed pot and, just as it starts to simmer, turn the heat down a little bit and slowly add a scant 1/2 cup of cornmeal whisking as you go. Once all of the cornmeal has been added, turn the heat down to its lowest setting and switch to a wooden spoon for stirring. Use another saute pan, with no added oil, to cook 4-ounces of diced pancetta and one small, diced white onion. When the pancetta has started to crisp up and the onions have softened a bit, add a heaping Tbs of finely chopped sage and a crack of black pepper and let that go for another minute or two and then turn the heat off. Once the polenta is soft to the tooth, fold in 1/2 cup grated parmesan cheese, turn the heat off on that and all that is left is to poach the eggs. Crack each egg into an individual bowl, to make sure that the yolks aren't broken, before adding them to the simmering pot of water with a little splash of vinegar added to the water, to help hold the eggs together as they're poaching. Very carefully add one egg at a time to the simmering water and let them go for exactly 4 minutes so that they're still nice and soft on the inside when they're done. Make a well in the little pile of polenta on a plate and then spoon some of the pancetta and onions over the top of that and use a slotted utensil to place a poached egg right on top and finish with a sprinkling of grated parmesan and maybe even a crack of black pepper.