on the menu: poached egg over polenta with olive-herb pesto

With a new year under way I’m excited to drive into testing out new recipes every week. It’s a goal I created for myself last year that I thoroughly enjoyed (Eric especially).

I’ve always loved poached eggs but have never made them at home. When I came across this recipe it made me want to test my ability to cook them. This is on our menu for later this week. I’ll let you know how it turns out.

Enjoy!
For the pesto:
* 1/3 cup olive oil
* 1/2 cup green olives, coarsely chopped
* 1 cup fresh Italian parsley or basil, coarsely chopped (I used basil)
* 1/2 cup fresh oregano, coarsely chopped
* 1/2 cup fresh thyme, coarsely chopped
* Mix olives and fresh herbs in a medium-sized bowl. Stir in olive oil and season with salt and pepper. Mix until homogenous. Set aside.

For the polenta:
* 2 cups polenta
* 8 cups water (depending on how thick you like your polenta)
* 1/2 cup hard cheese, shredded (Parmesan or Grueyere are both great for this)
* 3/4 teaspoon salt
* Heat water in a large pot, when boiling, slowly pour in polenta. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and salt. Season with salt and pepper. Cover and set aside until plating.

For the poached eggs:
* 4 eggs
* 1 teaspoon lightly-colored vinegar (any type will do, just not balsamic as it will color the eggs)
* salt
* Crack eggs into a small bowl, set aside. Heat another medium-sized pot with water, adding a sprinkle of salt and teaspoon of vinegar to water. When water is at a boil, slip the four eggs into the water bath, swirling with a spoon to help eggs form into solid shapes. Cook for about four minutes for a slightly runny center.

How to assemble the dish:
* ladle about 1 1/2 cups of the polenta into a large bowl, add an egg to each bowl, garnish with the olive-herb pesto. Serve with extra olive oil and lots of salt and pepper.

Recipe from The Kitchn

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11 Comments

  1. Leslie

    That looks delicious! I love the idea of making a new recipe each week. I started to do that for awhile, but then I fell off the bandwagon. I have to get to that again!

    Reply
  2. Nikki

    I've had this one bookmarked for a while, and I definitely think it's time to make it. Perfect for a cold night. Enjoy! Let us know how it is.

    Reply
  3. Naomi@DesignManifest

    Caitlin, we must have the same food style because I love every single recipe you post! Perfect as one of my resolutions is to cook more.

    Reply
  4. Will @ Bright.Bazaar

    Dinner is in the oven as I read this and it's seriously not helping with my hunger! 😉

    Reply
  5. annie

    That looks delicious and so interesting…polenta with egg…can't beat that!

    Reply
  6. summersoul

    that looks great. i just found your blog and am going to follow. I live one block off Sac street.

    MC

    Reply
  7. Designs Good

    I love poached eggs, too. I can't wait to try this recipe!

    Reply
  8. Helena - A Diary of Lovely

    I like the idea! Im not good at finding new recipes to make, I love new recipes but they never work out, so this would be a great idea!
    Happy New Year Caitlin!!

    Reply
  9. Katie:: Grow.Cook.Sew.

    That looks so good.. I am a huge fan of polenta, I actually have just started making a sweet polenta as a desert (sounds funny, but tastes amazing!)
    Must try this soon..

    Reply
  10. Annabelle

    Just looking at that makes me hungry! I actually really like poached eggs at home — they're good on toast, over creamed leeks… I'll have to try that polenta next.

    Reply
  11. Meagan

    Looks amazing! My BF loves polenta and pesto so this looks like the perfect dish for him! Thanks for sharing!

    Reply