Creamy Polenta with Braised Greens and Poached Eggs

Creamy Polenta with Braised Greens and Poached Eggs might be just the main course you are searching for. One portion of this dish contains around 21g of protein, 40g of fat, and a total of 602 calories. For $2.27 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork has 381 fans. It is a good option if you're following a gluten free diet. Head to the store and pick up mustard greens, whole milk, ground cornmeal, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. Similar recipes include Poached Eggs with Polenta, Braised Kale and Pancetta, Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs, and Pork Roast With Braised Collard Greens, Creamy Polenta, And Pan.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Con Poulos

 

Step by step:

Make the chile oil

1. Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes.

2. Remove from the heat and let cool completely.

3. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)

4. 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.

5. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.

Meanwhile, make the braised greens

1. Heat the olive oil in a large high-sided saute pan over medium heat.

2. Add the onion and cook until softened, 4 minutes.

3. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes.

4. 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.

5. 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

1. 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.

2. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.

3. To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl.

4. Drizzle with the chile oil and garnish with the chopped parsley.

5. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need