Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Warm baked polenta meets nice and simmered chunky tomato sauce. This dish is as comforting as macaroni and cheese, lasagna with extra cheese, and as comforting as Try it with a perfectly poached egg nestled under the tomato sauce. It's our favorite way to eat polenta and tomato sauce. recipes.
Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Polenta with Tomatoe Basil Sauce and Poached Egg is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- Get 2 1/2 cup chicken stock
- Prepare 3 cup Polenta
- Prepare 80 grams butter
- Take 1 tsp salt
- Make ready 1/4 cup parmesan cheese, grated
- Get 1/2 tsp chilli powder
- Prepare 1/2 tsp oregano, plus extra for garnish
- Make ready 2 tbsp olive oil
- Take 1 large garlic clove, finely chopped
- Make ready 1/2 bottle passata suace (tomatoe puree)
- Make ready 1 handful of fresh basil leaves
- Take 4 eggs (1 egg per serve)
- Prepare 1 hand full of shaved parmesan
- Prepare 1 cracked pepper
Drizzle a little olive oil over the top. Advance preparation: Both the cooked polenta, and the tomato sauce will keep for three or four days in the refrigerator. The gratin can be assembled a day ahead, and kept in the refrigerator. Break one egg into a ramekin or small bowl.
Instructions to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- In a saucepan heat oil and sauté garlic… add passata sauce and basil… bring to boil, then simmer for atleast 30 minutes until thickened…. set aside
- Preheat oven to 180 c
- Boil chicken stock in a medium sized sauce pan….
- Slowly poor in polenta while whisking in at the same time to combined…. continue to whisk add salt and butter constantly whisking….
- Polenta mix with become very thick… add Parmarsen cheese…. and combined… may need to change to wodden spoon… at this stage polenta should be a dough like consistently…. if not add a little more polenta until it comes together…
- Put the polenta mix into a oven proof dish and firmly compact it down with the back of a fork… sprinkle oregano and chilli powder on top the spread a layer of passata sauce over the top
- Oven bake polenta for 30 minutes…. allow to cool slightly before cutting into 4 serves…
- Poach egg just before serving… place the egg on top of the polenta top with shaved parmesan cheese, fresh oregano leaves and cracked pepper… enjoy
Gently slide the egg into the simmering sauce. Serve in shallow bowls, with some. Melted cheese, prepared marinara sauce and creamy polenta are an unbeatable comfort food combination. Stir together marinara sauce, garlic and basil in medium-size microwave-safe bowl. Polenta is also gluten-free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten-intolerant.
So that’s going to wrap it up with this special food polenta with tomatoe basil sauce and poached egg recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
