Mellow Monday Recap: Polenta Eggs

 

Yesterday was a Monday like any Monday - I find myself especially sad on Mondays that are cold and dreary. As you know if you've been reading this blog, I try to make something quick and easy for dinner. Hence the series of titles within the category of Mellow Monday. Today I bring you an ode to the best kind of comfort food - that mooshy, almost breakfast-like comfort food. You know you like it. I crave it, in fact, and I do get sick of soup after eating it for lunch 3 days a week.

If polenta intimidates you, just relax and go with your gut while cooking. Various recipes will have you stirring for a half hour, but I find with today's enriched cornmeal it only takes about 10 minutes to cook up a batch to my desired creaminess. I grew up hearing the old Italian wives tale - always stir polenta in the same direction or you will have bad luck - aka never get married or make babies! YIKES! I can be superstitious, however, this one, I don't subscribe to. I stir both ways. I separated the polenta as a stand alone recipe, since it can be made in batches in advanced. Feel free to substitute herbs and seasoning. Read on for the full poached egg recipe.


Creamy Dreamy Polenta (serves 4 as a side)

Ingredients: 
3 cups water
3/4 cup cornmeal (the coarser, the better in my opinon)
1/2 tsp. salt (use a little more if you prefer more salt)
1/2 tsp. dried rosemary
1/2 tsp. oregano
1 Tbs. butter or olive oil
1 Tbs. soft cheese - goat, cream, laughing cow (can be omitted for vegan version)

Directions:

1. Boil water in a saucepan.

2. Once boiling add salt and herbs. Stir.

3. With a whisk, gradually add cornmeal and combine with water. Mixture will thicken.

4. Turn heat down to low and continue stirring every few seconds.

5. If polenta becomes too gummy, add a dash more of water.

6. Cook for about 10 minutes, or until cornmeal is tender.

7. Add butter/olive oil and cheese, if using. Stir gently just until combined.


Poached Polenta Eggs

Ingredients:
1 recipe Creamy Dreamy Polenta
4 cage free eggs
1+1/2 c. marinara sauce
dried basil

Directions:

1. Flatten out Creamy Dreamy Polenta in saucepan.

2. With the back of a spoon create 4 wells for eggs to sit.

3. Crack eggs and pour into each designated spot.

4. Carefully spread marinara around each egg and dust with basil.

5. Cover pan for 5 minutes on low heat.

6. Rotate pan to evenly cook all eggs, and allow to simmer for another 5 minutes or until desired poachedness.

7. Once eggs are cooked, serve polenta eggs in a bowl and enjoy!