Poached egg on Parmesan polenta

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 250
    ml
    lite Nestlé Ideal Evaporated Milk
  • 500
    ml
    water
  • 90
    g
    butter
  • 5
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • pinch nutmeg
  • 150
    g
    yellow polenta
  • 15
    ml
    chopped fresh herbs
  • 40
    g
    grated Parmesan cheese
  • 1
    extra-large egg, lightly beaten
  • POACHED EGGS
  • 6
    extra-large eggs
  • 60
    ml
    vinegar
 

Method

 
1. Combine milk and water, 75 g of the butter, salt, pepper and nutmeg in a saucepan. Bring to boil over medium heat. Gradually beat in the polenta. Stir until mixture is very thick and beginning to pull away from the sides of the pan, about 8 minutes. 2. Remove from the heat, stir in the herbs, half the cheese and the egg. 3. Spoon the mixture into a buttered 20 x 20 x 5 cm glass baking dish. Dot with the remaining butter and sprinkle with the remaining cheese. Bake uncovered at 220 ºC until top becomes brown, about 30 minutes. Cut into squares. 4. POACHED EGGS: Bring a large pot of water to a slow boil, add the vinegar. Break the eggs into a saucer and carefully drop eggs into the boiling water allowing egg to set slightly before adding another. Cook slowly until whites are firm and yolks slightly runny. Remove with a slotted spoon and place on prepared polenta bases. Keep warm while poaching remaining eggs. 5. Serve with grilled tomatoes and rocket leaves. Serves 6
 

Read more on: eggs
 

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