Poached Eggs on Grilled Polenta Cakes

Poached Eggs on Grilled Polenta Cakes might be just the morn meal you are searching for. One portion of this dish contains roughly 19g of protein, 14g of fat, and a total of 421 calories. For $1.13 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. 98 people found this recipe to be tasty and satisfying. The Fourth Of July will be even more special with this recipe. This recipe from Serious Eats requires water, eggs, red pepper flakes, and milk. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Similar recipes include Poached Eggs With Polentan And Fresh Salsa, Poached Eggs, Polenta, And Marinated Artichokes, and Poached Eggs with White Corn Polenta.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 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.

 

Step by step:

1. 1

2. Line a 9- by 9-inch square baking pan with plastic wrap so that all sides and bottom are covered.

3. 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.

4. Remove thyme and season to taste with salt and pepper.

5. Pour into lined baking sheet and let cool to room temperature then cover and refrigerate overnight.

6. 2

7. 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.

8. 3

9. Poach eggs according to instructions in this video. Divide polenta cakes between four plates, top each with an egg, sprinkle with chives, and serve.

Nutrition Information:

covered percent of daily need