Polenta and egg cups

Illanique Van Aswegen
Prep: 55 mins, Cooking: 1 hr 10 mins
Rate this recipe
With chorizo crumbs and basil mayonnaise.

By Food24 March 23 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

15 ml butter
1/2 red onion — finely chopped
15 ml garlic — cloves, finely chopped
250 g maize meal — polenta
375 ml stock — chicken
250 ml milk
125 ml gruyère cheese — grated
salt and freshly ground black pepper
8 eggs — large
oil — for shallow frying
125 ml breadcrumbs — panko
5 ml olive oil
150 g chorizo — diced
125 ml mayonnaise — French-style
60 ml fresh basil
2 lemon juice
5 ml fresh chives — finely chopped
gruyère cheese — grated
fresh basil — handful, to serve
Tap for ingredients
Tap for ingredients


Makes 8.

For the egg cups, heat a heavy based pot over medium heat. Add the butter, onion and garlic. Sauté for 1 minute.  Add in the polenta, stock and milk. Simmer for 15 minutes. Decant it into a mixing bowl and cool for 15 minutes. Stir in the Gruyere cheese and season to taste.

Once the polenta is cool enough to handle, press the mixture into a silicone muffin pan to form 8 egg cups. Make sure you make a decent indent in each to hold a raw egg.  Refrigerate for 30 minutes.

Pre heat the oven to 200°C. Break an egg into each polenta cup. Add a sprinkling of salt and pepper. Bake for 20 minutes. Leave them to cool in the muffin tin for 15 minutes.

Heat the oil for shallow frying to 180°C. Make sure there is enough oil to come halfway up the sides of the egg cups.

Loosen the sides of each egg cup and gently remove them from the tin. They will still be slightly soft. Dip the base and sides in the panko crumbs. Fry for 2-3 minutes until crispy. Drain on kitchen paper.

To make the chorizo crumbs, heat the oil in a pan over medium heat. Add the chorizo and fry for 5 minutes. Allow it to cool for 5 minutes. Place it in a food processor and blend until fine.

For the mayonnaise, place everything in a food processor and blend until smooth.

To serve, add a dollop of mayonnaise on to each egg cup. Add a sprinkling of the chorizo crumbs and Gruyere cheese. Garnish with basil leaves.

Panko bread crumbs work the best as they crisp up really nicely once fried. Panko bread crumbs can now be found in most supermarkets or try your local Asian supermarket.

Use wet hands when making the egg cups as this prevents the mixture from sticking to your hands.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.