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Before you jump to Polenta with Tomatoe Basil Sauce and Poached Egg recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active involvement. Each and every family should start making changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to begin saving energy by going much more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not that difficult. A lot of it truly is simply making use of common sense.
We hope you got insight from reading it, now let’s go back to polenta with tomatoe basil sauce and poached egg recipe. You can cook polenta with tomatoe basil sauce and poached egg using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Polenta with Tomatoe Basil Sauce and Poached Egg:
- Provide 2 1/2 cup chicken stock
- You need 3 cup Polenta
- Use 80 grams butter
- Prepare 1 tsp salt
- Provide 1/4 cup parmesan cheese, grated
- Prepare 1/2 tsp chilli powder
- Prepare 1/2 tsp oregano, plus extra for garnish
- Prepare 2 tbsp olive oil
- Use 1 large garlic clove, finely chopped
- You need 1/2 bottle passata suace (tomatoe puree)
- Provide 1 handful of fresh basil leaves
- Use 4 eggs (1 egg per serve)
- Use 1 hand full of shaved parmesan
- Use 1 cracked pepper
Steps to make Polenta with Tomatoe Basil Sauce and Poached Egg:
- 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
- Preheat oven to 180 c
- Boil chicken stock in a medium sized sauce pan….
- Slowly poor in polenta while whisking in at the same time to combined…. continue to whisk add salt and butter constantly whisking….
- 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…
- 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
- Oven bake polenta for 30 minutes…. allow to cool slightly before cutting into 4 serves…
- 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
Chili on polenta, poached egg on polenta, braised beef on polenta, oh my. Unrelated to polenta and all that is wonderful about braised beef ragu, I It's tomato-tangy with perfect San Marzano Italian canned tomatoes and richly flavored with red wine, bay leaves, and nice little pinches of basil and. tomato-basil sauce with polenta. Find this Pin and more on dine by Lauren Conrad Co.. Breakfast And Brunch Breakfast Recipes Breakfast Healthy Health Breakfast Perfect Breakfast Poached Eggs On Toast Perfect Poached Eggs Egg Toast Vino Y Chocolate. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme.
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