Description
A comforting creamy polenta base complemented by roasted tomatoes and poached eggs.
Ingredients
Scale
- 5 cups (1.2 liters) water
- 1 cup (160g) coarse or medium-ground cornmeal
- 1 ½ tbsp (21g) unsalted butter
- 1 tsp salt, plus additional for seasoning
- 2 cups (about 3 ears) frozen corn or fresh corn kernels
- ¾ cup (75g) grated Parmesan cheese
- ¼ cup (60g) part-skim ricotta cheese
- 6 Roma tomatoes, halved and seeded
- 12 large eggs
- ¼ cup (30g) corn nuts
- ¼ cup (10g) fresh basil leaves
- 2 tbsp (30ml) extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp (15ml) balsamic vinegar
- Freshly ground black pepper, to taste
Instructions
- Step 1: The night before, combine 5 cups water and 1 cup cornmeal in a medium bowl. Stir well to combine. Let the mixture sit at room temperature overnight. This soaking ensures a creamier polenta texture by allowing the cornmeal to absorb the water fully.
- Step 2: When ready to cook, preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prepare for roasting the tomatoes.
- Step 3: In a mixing bowl, toss 6 halved and seeded Roma tomatoes with 2 tablespoons olive oil, 3 thinly sliced garlic cloves, 1 tablespoon balsamic vinegar, and a pinch each of salt and freshly ground black pepper. Spread the tomatoes evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes until tomatoes are caramelized, shrink in size, and develop a rich roasted aroma. Remove from oven and set aside.
- Step 4: Transfer the soaked cornmeal mixture from the bowl to a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, add 1 ½ tablespoons unsalted butter and 1 teaspoon salt. Immediately begin whisking continuously to prevent lumps and to avoid the polenta splattering (“spitting”).
- Step 5: Continue whisking briskly for about 3 minutes until the mixture thickens and starts to bubble gently. Then reduce heat to low. Stir frequently with a silicone spatula to prevent sticking and promote even cooking. Cook the polenta for 20 minutes on low heat.
- Step 6: After 20 minutes cooking, stir in 2 cups corn kernels, ¾ cup grated Parmesan cheese, and ¼ cup ricotta cheese. Continue cooking and stirring until the polenta pulls away slightly from the sides of the pot, approximately another 10 minutes. Adjust seasoning with freshly ground black pepper to taste. If polenta gets too thick, add ¼ cup water gradually every 5 minutes until desired consistency is reached.
- Step 7: While the polenta finishes cooking, prepare a large pan with about 4 inches (10 cm) of water. Bring the water to a barely simmering state—not a rolling boil—to poach the eggs gently. Crack each egg individually into a small bowl, then gently slide the egg into the simmering water. Poach eggs one at a time for about 4 minutes, or until the whites are set but yolks remain runny. Use a slotted spoon to remove eggs and drain on paper towel-lined plate. Season each egg with salt and pepper immediately. Repeat until all 12 eggs are poached. For better egg shape retention, you may add a splash of vinegar to the simmering water.
- Step 8: Divide the creamy polenta evenly between six serving bowls. Top each bowl with roasted tomatoes, two poached eggs, a sprinkle of ¼ cup corn nuts, and fresh basil leaves. Serve immediately while warm.
Notes
- Room Temperature: Store creamy polenta in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in airtight container in the fridge for up to 4 days to prevent drying or separation.
- Freezing: Cool polenta completely and store in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent lumps in polenta, whisk continuously for the first 3 minutes of cooking. This technique is critical for smooth texture.
- If roasted tomatoes do not caramelize adequately, continue roasting an additional 5 to 10 minutes, watching carefully to avoid burning.
- For poached eggs that hold their shape better, add a splash of vinegar to the simmering water before adding eggs.
- Skim any foam from simmering egg water every 2 minutes with a slotted spoon for clearer water and cleaner poaching.
- If polenta thickens too fast, stir in ¼ cup water every 5 minutes while cooking until reaching desired creaminess.
- Reheat refrigerated or thawed polenta gently over low heat on the stovetop, stirring occasionally. Add small amounts of water as needed to loosen consistency. Reheat to warm but do not boil.
- Serve creamy polenta topped with roasted tomatoes and poached eggs for a hearty meal.
- Pair with a simple arugula salad or sautéed spinach for freshness.
- Drizzle extra olive oil, fresh basil, or a balsamic reduction over the dish for added flavor.
- Substitute cherry or grape tomatoes for Roma tomatoes, adjusting roasting time as needed.
- Use nutritional yeast in place of Parmesan for a vegan alternative.
- Replace part-skim ricotta with a plant-based ricotta substitute for dairy-free adaptation.
- Use vegetable broth instead of water in the polenta base to enhance savory flavor; opt for low sodium to control salt content.
- Use coarse or medium-ground cornmeal. Avoid instant polenta for ideal creamy texture.
- High-quality unsalted butter enhances richness in polenta; add it while polenta is hot to fully blend.
- Choose firm, vibrant Roma tomatoes for roasting to maximize sweetness and flavor.
- Freshly grated Parmesan cheese provides better melting and deeper flavor compared to pre-grated.
- Good quality extra virgin olive oil is recommended for roasting tomatoes to help caramelize and boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg