Polenta Oatmeal with Sun-dried Tomatoes and Egg
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Polenta Oatmeal with Sun-dried Tomatoes and Egg
Polenta "Oatmeal" with Sun-dried Tomatoes and Egg is made with cornmeal and quail eggs. Try changing up your oatmeal routine with this savory version using Colavita's Polenta.
Ingredients
Directions
Fill a large bowl with cold water and set aside.
Bring a small saucepan with about 3 inches water to a boil then reduce to a very gentle simmer. Add 1 teaspoon of white vinegar. One at a time, break an egg into a ramekin and gently slide into the simmering water. With a spoon give the water a gentle swirl so that the egg does not stick to the bottom of the pan. Time the cooking exactly 3 minutes. The egg whites should be set and the yolk should appear soft. Using a slotted spoon, carefully remove the egg to the bowl of water. Continue the same procedure with the remaining eggs and leave in the water until needed. Scoop any egg scraps out of the cooking liquid and keep covered until ready to reheat eggs.
For the polenta: Bring 6 cups of water to a boil. Stir in polenta and salt, whisking to prevent the polenta from clumping. Reduce heat to medium-low and allow the polenta to thicken, but is still runny., about 15 minutes. Stir in the butter and pecorino until fully incorporated then toss in the sundried tomatoes and basil and stir. Adjust seasoning if needed.
Distribute the polenta among four shallow bowls. Very quickly rewarm the eggs in the still hot water, no more than 30 seconds, pat the bottoms dry with a paper towel and nestle into the polenta. Top with a little more pecorino and a grind of black pepper if desired and serve immediately.
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Ingredients
Directions
Fill a large bowl with cold water and set aside.
Bring a small saucepan with about 3 inches water to a boil then reduce to a very gentle simmer. Add 1 teaspoon of white vinegar. One at a time, break an egg into a ramekin and gently slide into the simmering water. With a spoon give the water a gentle swirl so that the egg does not stick to the bottom of the pan. Time the cooking exactly 3 minutes. The egg whites should be set and the yolk should appear soft. Using a slotted spoon, carefully remove the egg to the bowl of water. Continue the same procedure with the remaining eggs and leave in the water until needed. Scoop any egg scraps out of the cooking liquid and keep covered until ready to reheat eggs.
For the polenta: Bring 6 cups of water to a boil. Stir in polenta and salt, whisking to prevent the polenta from clumping. Reduce heat to medium-low and allow the polenta to thicken, but is still runny., about 15 minutes. Stir in the butter and pecorino until fully incorporated then toss in the sundried tomatoes and basil and stir. Adjust seasoning if needed.
Distribute the polenta among four shallow bowls. Very quickly rewarm the eggs in the still hot water, no more than 30 seconds, pat the bottoms dry with a paper towel and nestle into the polenta. Top with a little more pecorino and a grind of black pepper if desired and serve immediately.