Best Sage Polenta With Poached Eggs Recipes

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FRIED POLENTA, EGGS, AND SAGE



Fried Polenta, Eggs, and Sage image

Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the oil over the sage and eggs helps to fry the tops.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil, plus more if needed
8 pieces set polenta (about 1/3 batch) Basic Polenta (Soft or Set)
8 fresh sage leaves
4 large eggs
Coarse salt and freshly ground pepper, to taste

Steps:

  • Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
  • Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.

POACHED EGGS & POLENTA



Poached Eggs & Polenta image

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.-Paulette Lee, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tube (18 ounces) polenta, cut into 12 slices (1/2-inch thick)
6 pieces Canadian bacon
2 teaspoons white vinegar
6 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup 2% milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 tablespoon sherry, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS



Creamy Polenta with Braised Greens and Poached Eggs image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/4 cup stemmed and finely chopped Tutto Calabria hot long red chile peppers, or hot cherry peppers
1 cup extra-virgin olive oil
Kosher salt
1 cup whole milk
Kosher salt and freshly ground pepper
1 cup polenta or stone-ground yellow cornmeal
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated parmesan cheese
3 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 1/4 pounds mustard greens, ribs removed, leaves chopped
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon white vinegar
4 eggs
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for serving

Steps:

  • 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.

CORN POLENTA WITH BAKED EGGS



Corn Polenta With Baked Eggs image

This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

2 to 3 tablespoons butter
1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
1 quart chicken or vegetable broth, or water
1 cup coarse polenta (not instant)
1/2 to 1 teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3 scallions or a large shallot, sliced (optional)
2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6 eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving

Steps:

  • Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
  • Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
  • At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
  • Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
  • Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
  • Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

POLENTA WITH CHORIZO & POACHED EGGS



Polenta with chorizo & poached eggs image

Cook up this filling, comforting dish in just 30 minutes. It's an ideal choice for busy weeknights when you need a quick meal

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 7

¼ of a 250g chorizo sausage ring, thinly sliced
200g chard , sliced
2 large eggs
125g quick-cook polenta
30g parmesan , grated
2 tbsp olive oil
½ small bunch parsley , finely chopped

Steps:

  • Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
  • Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
  • Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.

Nutrition Facts : Calories 428 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium

SAGE POLENTA WITH POACHED EGGS



SAGE POLENTA WITH POACHED EGGS image

Categories     Soup/Stew     Egg     Brunch     Quick & Easy

Yield servings

Number Of Ingredients 9

1 cup chicken stock
1 cup milk
Scant 1/2 cup cornmeal
1/2 cup grated parmesan cheese (plus more for garnish)
4 ounces finely diced pancetta (or raw regular bacon)
1 small white onion, finely diced
1 heaping Tbs fresh chopped sage
black pepper to taste
4 large eggs

Steps:

  • PROCEDURE: For the cornmeal polenta add 1 cup each of milk and chicken stock to a deep, heavy bottomed pot and, just as it starts to simmer, turn the heat down a little bit and slowly add a scant 1/2 cup of cornmeal whisking as you go. Once all of the cornmeal has been added, turn the heat down to its lowest setting and switch to a wooden spoon for stirring. Use another saute pan, with no added oil, to cook 4-ounces of diced pancetta and one small, diced white onion. When the pancetta has started to crisp up and the onions have softened a bit, add a heaping Tbs of finely chopped sage and a crack of black pepper and let that go for another minute or two and then turn the heat off. Once the polenta is soft to the tooth, fold in 1/2 cup grated parmesan cheese, turn the heat off on that and all that is left is to poach the eggs. Crack each egg into an individual bowl, to make sure that the yolks aren't broken, before adding them to the simmering pot of water with a little splash of vinegar added to the water, to help hold the eggs together as they're poaching. Very carefully add one egg at a time to the simmering water and let them go for exactly 4 minutes so that they're still nice and soft on the inside when they're done. Make a well in the little pile of polenta on a plate and then spoon some of the pancetta and onions over the top of that and use a slotted utensil to place a poached egg right on top and finish with a sprinkling of grated parmesan and maybe even a crack of black pepper.

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