Poached Eggs on Grilled Polenta Cakes Recipe
These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. If you don't have a grill, then you can crisp up the polenta in olive oil on a non-stick skillet.
Poaching eggs can be intimidating to some, but I still encourage you to give it a try. Just make sure to consult this guide—the method is seriously foolproof. That said, if you're still feeling uneasy, a fried egg will work, too. As long as youmake sure your egg has a runny yolk to act as a thick sauce for the cakes, you'll have a simple robust breakfast in no time at all.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:25 minutes (plus overnight to set)
Ingredients
- 3 cups water
- 1 1/2 cups milk
- Pinch red pepper flakes
- 2 sprigs thyme
- 1 1/2 cups quick cooking polenta
- Kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 8 eggs
- 1 tablespoon chopped chives
Directions
-
1.
Line a 9- by 9-inch square baking pan with plastic wrap so that all sides and bottom are covered. Heat water, milk, red pepper flakes, and thyme in a large saucepan over medium high heat. When just beginning to simmer add polenta and cook until thickened, about 4 minutes. Remove thyme and season to taste with salt and pepper. Pour into lined baking sheet and let cool to room temperature then cover and refrigerate overnight.
-
2.
Allow the cakes to come to room temperature, then remove from pan and cut into 8 pieces. Preheat a grill or a grill pan over medium-high heat and rub with oil.Grill polenta until browned and crisp on both sides, about 10 minutes total. Set aside and keep warm.
-
3.
Poach eggs according to instructions in this video. Divide polenta cakes between four plates, top each with an egg, sprinkle with chives, and serve.
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