Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, polenta with tomatoe basil sauce and poached egg. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Polenta with Tomatoe Basil Sauce and Poached Egg is something that I’ve loved my entire life. They are nice and they look fantastic.
Delicious Tomato & Basil Pasta Sauce Worth Sharing From Classico. Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta, yum! There are a lot of reasons that I love this new recipe that we tried last week.
To begin with this particular recipe, we must prepare a few ingredients. You can have polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Get 2 1/2 cup chicken stock
- Take 3 cup Polenta
- Get 80 grams butter
- Prepare 1 tsp salt
- Take 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Get 1/2 tsp oregano, plus extra for garnish
- Make ready 2 tbsp olive oil
- Get 1 large garlic clove, finely chopped
- Get 1/2 bottle passata suace (tomatoe puree)
- Prepare 1 handful of fresh basil leaves
- Prepare 4 eggs (1 egg per serve)
- Prepare 1 hand full of shaved parmesan
- Prepare 1 cracked pepper
Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape. Deglaze with white wine and reduce until barely dry. Eggs Poached in Tomato (Shakshuka) Using a spoon, create an indent in sauce (or water) for eggs—spread the indents out evenly. Crack an egg into each indent and cover the skillet.
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
I had some lovely small vine tomatoes which are full of flavour, so ideal for a simple sauce. I'd also add a shallot, some garlic and fresh basil, which I have growing on my kitchen windowsill. In a large pot, bring the stock and milk to a boil. Break the eggs and carefully add to the pan. Okay, the final step where it all comes together: cover the ratatouille and turn off the heat while you poach the eggs.
So that’s going to wrap it up for this special food polenta with tomatoe basil sauce and poached egg recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
