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:

1 tablespoon chopped chives

8 eggs

Kosher salt and freshly ground black pepper

1 1/2 cups milk

1 1/2 cups quick cooking polenta

Pinch red pepper flakes

2 sprigs thyme

2 teaspoons vegetable oil

3 cups water

Equipment:

plastic wrap

baking pan

sauce pan

baking sheet

grill pan

grill

frying pan

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:

Quickview
420k Calories
19g Protein
14g Total Fat
52g Carbs
6% Health Score
Limit These
Calories
420k
21%

Fat
14g
22%

  Saturated Fat
6g
39%

Carbohydrates
52g
18%

  Sugar
5g
6%

Cholesterol
336mg
112%

Sodium
368mg
16%

Get Enough Of These
Protein
19g
38%

Selenium
40µg
58%

Vitamin B2
0.58mg
34%

Phosphorus
295mg
30%

Vitamin B12
1µg
20%

Vitamin B5
1mg
20%

Vitamin D
2µg
20%

Vitamin A
814IU
16%

Calcium
162mg
16%

Vitamin B6
0.27mg
14%

Iron
2mg
13%

Folate
49µg
12%

Zinc
1mg
12%

Vitamin B1
0.16mg
10%

Magnesium
38mg
10%

Potassium
329mg
9%

Copper
0.16mg
8%

Vitamin E
1mg
7%

Manganese
0.1mg
5%

Vitamin B3
0.88mg
4%

Fiber
1g
4%

Vitamin K
2µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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