Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, polenta with tomatoe basil sauce and poached egg. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Polenta with Tomatoe Basil Sauce and Poached Egg is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Polenta with Tomatoe Basil Sauce and Poached Egg is something which I’ve loved my whole life. They’re fine and they look wonderful.

Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta, yum! There are a lot of reasons that I love this new recipe that we tried last week. Top with some basil or flat leaf parsley…preferably lots if your garden is churning it out.

To get started with this particular recipe, we must prepare a few ingredients. You can have polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Polenta with Tomatoe Basil Sauce and Poached Egg:

1. Make ready 2 1/2 cup chicken stock
2. Make ready 3 cup Polenta
3. Take 80 grams butter
4. Prepare 1 tsp salt
5. Prepare 1/4 cup parmesan cheese, grated
6. Get 1/2 tsp chilli powder
7. Get 1/2 tsp oregano, plus extra for garnish
8. Take 2 tbsp olive oil
9. Make ready 1 large garlic clove, finely chopped
10. Prepare 1/2 bottle passata suace (tomatoe puree)
11. Make ready 1 handful of fresh basil leaves
12. Take 4 eggs (1 egg per serve)
13. Make ready 1 hand full of shaved parmesan
14. Take 1 cracked pepper

Used heavy cream instead of milk and jazzed up the spaghetti sauce with some fresh garlic and chopped fresh basil. Polenta is also gluten-free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten-intolerant. It's my go-to starch when You can make both the tomatoes and the mushrooms ahead of time and just warm them in a skillet while the polenta is cooking and the eggs are poaching. Make Italian-inspired baked eggs with polenta, tomato sauce and Parmesan cheese for breakfast or brunch.

Instructions to make Polenta with Tomatoe Basil Sauce and Poached Egg:

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

Toss cheese and cilantro in small bowl. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. Baking polenta, tomato sauce and cheese together is a sure winner. For even more excitement, I like to add some Gorgonzola cheese (part in.

So that is going to wrap this up for this Authentic food polenta with tomatoe basil sauce and poached egg recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!