Polenta with Tomatoe Basil Sauce and Poached Egg
Polenta with Tomatoe Basil Sauce and Poached Egg
Cooking Instructions
- 1
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
- 2
Preheat oven to 180 c
- 3
Boil chicken stock in a medium sized sauce pan....
- 4
Slowly poor in polenta while whisking in at the same time to combined.... continue to whisk add salt and butter constantly whisking....
- 5
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...
- 6
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
- 7
Oven bake polenta for 30 minutes.... allow to cool slightly before cutting into 4 serves...
- 8
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
- 9
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