Easiest Way to Winter Eating on a Dime Polenta with Tomatoe Basil Sauce and Poached Egg

Easiest Way to Winter Eating on a Dime Polenta with Tomatoe Basil Sauce and Poached Egg Delicious, fresh and tasty.

Polenta with Tomatoe Basil Sauce and Poached Egg. This creamy polenta with roasted tomatoes and poached eggs makes for an inexpensive, yet super beautiful gluten free brunch, lunch or dinner recipe. Instead of stock, you can always just use salted water. Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta, yum!

Also known as Eggs in Purgatory, don't let the name of our Tomato-Poached Eggs on Polenta scare you!

The thick tomato sauce helps the egg hold its shape, making it easier than poaching an egg in water.

To finish, the saucy eggs are served with creamy, garlicky polenta and topped with Parmesan cheese.

You can cook Polenta with Tomatoe Basil Sauce and Poached Egg using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Polenta with Tomatoe Basil Sauce and Poached Egg

1. You need of chicken stock.

2. Prepare of Polenta.

3. Prepare of butter.

4. Prepare of salt.

5. It’s of parmesan cheese, grated.

6. Prepare of chilli powder.

7. Prepare of oregano, plus extra for garnish.

8. It’s of olive oil.

9. You need of garlic clove, finely chopped.

10. You need of bottle passata suace (tomatoe puree).

11. It’s of handful of fresh basil leaves.

12. You need of eggs (1 egg per serve).

13. Prepare of hand full of shaved parmesan.

14. Prepare of cracked pepper.

TOMATO-POACHED EGGS […] Add basil and stir to blend.

Break the eggs and carefully add to the pan.

Break one egg into a ramekin or small bowl.

Gently slide the egg into the simmering sauce.

Polenta with Tomatoe Basil Sauce and Poached Egg 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. .

Repeat with the remaining eggs, spacing them evenly in the sauce.

Season the eggs with the remaining ¼ teaspoon salt.

Quickly and carefully slide egg into the water.

Remove the egg using a slotted spoon and drain a bit over the pan.

Remove the tomato from the skillet and place on a plate.