FRIED POLENTA, EGGS, AND SAGE
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the oil over the sage and eggs helps to fry the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
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
Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 386mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
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.
SAGE POLENTA
Provided by Martha Stewart
Categories Herb Side Vegetarian Dinner Sage Hominy/Cornmeal/Masa Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan over high heat, then add 2 teaspoons salt. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 40 minutes, adding sage in last 5 minutes. If polenta is too thick to stir, add more water (up to 1/2 cup), a little at a time, and continue cooking, stirring occasionally.
- Remove from heat. Stir in butter, and season with pepper and more salt, as desired. Serve hot.
More about "sage polenta with poached eggs recipes"
HERB INFUSED POLENTA {WITH POACHED EGGS} - LEMONY …
From lemonythyme.com
5/5 (1)Total Time 40 mins
OVEN-ROASTED POLENTA WITH POACHED EGGS RECIPE | SIDECHEF
From sidechef.com
5/5 (3)Total Time 1 hrCuisine AmericanCalories 18 per serving
CREAMY POLENTA WITH MUSHROOM RAGOUT & POACHED EGG
From supermancooks.com
POLENTA WITH BACON AND SAGE RECIPE | BON APPéTIT
From bonappetit.com
POLENTA AND POACHED EGG BOWL RECIPE - MSN
From msn.com
POLENTA WITH STEAMED ASPARAGUS, SAGE BUTTER AND SOFT POACHED …
From eatyourbooks.com
POACHED EGGS WITH MUSHROOM, TAMARILLO, AND SAGE …
From bonappetit.com
CREAMY POLENTA WITH SAUTéED MUSHROOMS AND …
From thefeedfeed.com
CREAMY SAGE POLENTA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE
From feastingathome.com
EASY POLENTA AND ROASTED VEGETABLES WITH POACHED EGGS & DILL
From theinspiredhome.com
SAGE POLENTA RECIPE - CUISINE AT HOME
From cuisineathome.com
PARMESAN POLENTA BOWLS WITH CHARD, LEEKS, AND …
From gatheranddine.com
FRIED POLENTA, AVOCADO, & POACHED EGG BREAKFAST (PLUS, KALE!)
From thekitchenpaper.com
SOFT POLENTA, FRIED EGGS, SAGE, CAPERS AND PARMESAN | SBS FOOD
From sbs.com.au
POACHED EGGS WITH SUNCHOKES AND COMTé POLENTA RECIPE
From foodandwine.com
POACHED EGG OVER POLENTA WITH OLIVE-HERB PESTO FROM DANIELLE
From thekitchn.com
POLENTA WITH WILD MUSHROOMS AND PARMIGIANO RECIPE - TODAY
From today.com
POLENTA BOWL WITH POACHED EGG AND DRESSED HERBS - PETE & GERRY'S
From peteandgerrys.com
THIS PERFECT POACHED EGG RECIPE DOESN'T EVEN REQUIRE A PAN
From huffingtonpost.co.uk
SWEET CORN POLENTA WITH POACHED EGGS & SAGE - WHOLEFOODS …
From wholefoodshouse.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love