This weekend I was watching Eat St on the Food Network when they featured a restaurant in NYC. I cannot for the life of me remember the name of the restaurant of the chef but he made this polenta and egg dish that looked fabulous and it inspired me to created a baked polenta and eggs dish. I was trying to figure out when I was going to be able to make this because I had already planned out my menu for the weekend but I was ready for some baked polenta and eggs. Before I forget he also made a beet juice risotto that he deep-fried to form an arancini that looked remarkable.
Later that night while tooling around on various social media sites I came across Pinch of Yum who had a resources page and one of her resources was for Easy Recipe, which is a plug-in for WordPress that allows you to enter your information and it will format the recipe and provide other data that you supply in a neat and concise manner. This baked polenta and eggs recipe is the first time I am using this plug-in so please let me know, in the comments, what you think of the plug-in.
I am not converting the blog to a foodie blog but you don’t want to hear about my training which is why I am only doing a monthly update as I make my way to Ironman Texas. There is only so much advice one can give on training through the winter so I have turned myself over to my kitchen and coming up with new recipes using ingredients that we all have or are easy to get. The ingredients list for the baked polenta and eggs is short and one that you have the majority of the ingredients to already. Oh, and before I forget my post tomorrow will be on setting up a transition area as I was asked about that on Saturday…..see it is not all about food.
Now onto the recipe:
Baked Polenta And Eggs
Baked Polenta And Eggs Recipe
- 1/2c Polenta (I use Bob’s Red Mill)
- 1 1/2c Water
- 1/2c Red Gravy (sauce) – I make my own but use your favorite
- 2 Eggs
- Italian Seasoning
- Salt
- Pre-heat oven to 405*
- Bring water to a boil in a pot and then add polenta.
- Reduce heat to low and allow to simmer while stirring the polenta.
- Sitr the polenta frequently to avoid sticking to the pot.
- As the polenta starts to set add italian seasonings and the salt. Continue stirring.
- After the polenta has absorbed all the water and is thick pour into a baking dish.
- Create well that is deep enough to hold the red gravy and egg but not so deep to touch the bottom of baking dish
- Pour approximately 1/2 the red gravy (with a spoon) into the well.
- Make sure there is still a well and if not create one again.
- Crack egg into each well then add more gravy around the egg.
- Place in oven for 12-15 minutes until egg sets to your desire.
- Remove from oven and allow to cool a bit before digging in.
If you are going to make your own red gravy then cook time is going to be longer than one hour.
Are You A Fan Of Polenta? How Do You Prepare It?
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- Polenta With Added Italian Seasonins Simmering In Pot
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- Polenta In Baking Dish About To Get Red Gravy And Eggs Added
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- All Ready To Go Into The Oven
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- Baked Polenta And Eggs About To Be Devoured
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Awesome, stupid simple. Now… time to figure out what the hell Polenta is… … …
Matt Oravec recently posted..Some Hunting Pictures (not graphic)
Gotta keep it simple. Don’t have time to sit in the kitchen all day when there is swimming, biking and running to do. Polenta is corn grits. NOT CORN MEAL.
I always see polenta on cooking shows. I have never tried and I just bought some for the first time and can’t figure out what to make with it. This recipe looks simple enough. I might have to give it a try soon. Who knows it might just be my new favorite food.
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Tanya – this is super simple. It takes no time at all and you have a great tasting base to many meals.
Here are a couple of other recipes I have that you can make with polenta:
Polenta Tower: http://cooktraineatrace.com/polenta-tower-recipe/
Polenta And Mushrooms: http://cooktraineatrace.com/polenta-mushroom-on-the-menu/
Polenta Fries and Sausage: http://cooktraineatrace.com/polenta-fries-and-sausage/
Polenta And Kale Brunch: http://cooktraineatrace.com/brunch-at-the-bahamundis/
Please come back and let us know how you made it. Better yet post photos of any of the recipes you make to our Facebook page.
CTER recently posted..Baked Polenta And Eggs Recipe
I do not understand polenta. It just looks odd.
katie recently posted..a Graham update
Is the consistency of this polenta soft, or hard?
My favourite way to make polenta is still grilled. You can make the “polenta tubes” in advance – basically make your soft polenta, tear a sheet of saran wrap, then blob some like you are making sushi – roll up the saran wrap into a tube, tightly, then refrigerate. You can then slice off the rounds as you need them for grilling, for hash. It is delicious. I should YouTube video how to make the rounds as it is probably easier than explaining like I did above!
Donna D recently posted..Facing Things That Scare Me: My Left Knee
It is creamy on the inside and has a little bit of a crunch around the edges.
I understand where you are coming from on the rolling up in saran wrap. That is a great idea. I love putting it into the freezer for 5-10 minutes so it sets up and then pan frying it so it gets crunchy with a soft center.
I love polenta but never make it. Things like this you always have to buy in a bag big enough to feed an army, and I don’t have an army living here
adena recently posted..hello?
shoot it posted before I meant to. Anyhew that got me to thinking. I’ve taken to buying flour at the bulk store so maybe they also have polenta too..
and HIIIIII I’m catching up!
adena recently posted..hello?