Polenta Poached Egg Stack




Polenta Poached Egg Stack 

2 Tbs. butter
1/2 cup coarse grain corn meal – polenta
1 1/2 cups water
sea salt

2 large eggs
1 Tbs. white vinegar
lemon sea salt
fresh thyme

fresh ground pepper

 

Combine the butter and water in a small pot. 

Bring to a boil. Add the polenta and stir continuously until a thick paste forms. 

Stir in the salt.


Pour into biscuit cutters or any mold and allow to chill overnight.

 

Once set, remove the polenta from the fridge and bring it to room temperature, or warm it in the oven – not too hot, or the polenta will lose its shape.

 

Bring a medium pot of water to a simmer. Pour in the vinegar.


Crack each egg into its own small bowl or ramekin. 
Create two swirls in the water, spaced fairly far apart, and gently glide each egg into its own swirl.
Simmer for 3 minutes.


Remove from the water with a slotted spoon.


Place each poached egg on top of the polenta stacks. 


Sprinkle with fresh thyme, lemon salt, and freshly ground pepper.

 

Go conquer the day.

 

Comments

Popular Posts