Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, polenta with tomatoe basil sauce and poached egg. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape). All Reviews for Easy Polenta with Tomato Sauce.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Polenta with Tomatoe Basil Sauce and Poached Egg is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Make ready 2 1/2 cup chicken stock
- Take 3 cup Polenta
- Get 80 grams butter
- Prepare 1 tsp salt
- Make ready 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Take 1/2 tsp oregano, plus extra for garnish
- Take 2 tbsp olive oil
- Get 1 large garlic clove, finely chopped
- Prepare 1/2 bottle passata suace (tomatoe puree)
- Prepare 1 handful of fresh basil leaves
- Prepare 4 eggs (1 egg per serve)
- Make ready 1 hand full of shaved parmesan
- Get 1 cracked pepper
NOTES : A popular staple in northern Italy, polenta is now widely available in supermarkets. It?s bland by itself, but add plenty of fresh herbs and a little Parmesan, serve with a rich tomato sauce and the result is. Polenta is also gluten-free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten-intolerant. It's my go-to starch when You can make both the tomatoes and the mushrooms ahead of time and just warm them in a skillet while the polenta is cooking and the eggs are poaching.
Instructions to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- In a saucepan heat oil and sauté garlic… add passata sauce and basil… bring to boil, then simmer for atleast 30 minutes until thickened…. set aside
- Preheat oven to 180 c
- Boil chicken stock in a medium sized sauce pan….
- Slowly poor in polenta while whisking in at the same time to combined…. continue to whisk add salt and butter constantly whisking….
- Polenta mix with become very thick… add Parmarsen cheese…. and combined… may need to change to wodden spoon… at this stage polenta should be a dough like consistently…. if not add a little more polenta until it comes together…
- Put the polenta mix into a oven proof dish and firmly compact it down with the back of a fork… sprinkle oregano and chilli powder on top the spread a layer of passata sauce over the top
- Oven bake polenta for 30 minutes…. allow to cool slightly before cutting into 4 serves…
- Poach egg just before serving… place the egg on top of the polenta top with shaved parmesan cheese, fresh oregano leaves and cracked pepper… enjoy
Spicy Tomato Sauce with poached eggs is a Mediterranean staple for breakfast called "Shakshuka" served with Pita Bread or other bread to dip into If you have left over pasta or polenta, fry it in EVOO with mushrooms, place in shallow bowl, top with sauce and egg! Break one egg into a ramekin or small bowl. Gently slide the egg into the simmering sauce. Serve in shallow bowls, with some. Our polenta is the perfect base for meatballs, seasoned with oregano and parmesan and simmered in a Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs Top with the cooked meatballs and sauce.
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