polenta-bowl-poached-egg-dressed-herbs
Arrow Created with Sketch. Back to The Recipes

Polenta Bowl with Poached Egg and Dressed Herbs

  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 1 Ratings
PRINT Print
Prep Time 5-10 minutes
Cook Time
Serving Yield 2 servings

From the recipe author: These cozy comfort bowls are perfect for the weird spring weather that we get in San Francisco—we have breezy afternoons where my garden blooms in the sunshine and chilly, foggy evenings, so this recipe is inspired by that dichotomy. This is a celebration of simple flavors. The poached eggs nestled in the cheesy polenta really allow you to taste the natural goodness of a high-quality yolk and the light, simple dressing allows all the unique flavors of the tender herbs to shine.

Most of the greens shown here were grown in my garden; I went around my backyard snipping young leaves here and there, and ended up with a medley of parsley, mint, basil, red veined sorrel, red shiso, nasturtium, pea shoots, and chive blossoms, which I then supplemented with some upland cress. Feel free to use what you have on hand or what looks beautiful at your local farmers market. But for best results, I suggest using a variety of herbs so that it looks and tastes like the bounty of spring is sprouting forth from your bowls!

By: Lily Bubble Tea

Ingredients

For the Salad Dressing:

  • 4 teaspoons lemon juice
  • 1/2 teaspoon honey
  • 1/8 teaspoon Dijon mustard
  • A pinch of salt
  • 4 teaspoons extra virgin olive oil

For the Polenta:

  • 2 1/4 cups water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 cup medium or coarse cornmeal
  • 2 tablespoons crème fraîche
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Pecorino Romano cheese

For the Polenta Bowls:

  • 4 Pete and Gerry's Organic Eggs
  • 1 tablespoon white vinegar
  • Shaved Pecorino Romano cheese, to taste
  • Freshly ground black pepper, to taste
  • 1 cup cress leaves or soft baby greens (such as mache, sorrel, spinach)
  • 1 cup soft herbs (such as parsley, mint, shiso, basil)
  • Chive blossoms (optional, for garnish)
  • Pea tendrils (optional, for garnish)
  • Nasturtium leaves (optional, for garnish)

Nutritional Information plus

Serv. Size: one bowl; Servings: 2

Amount Per Serving: Calories 590, Fat Cal. 380, Total Fat 42g (65% DV), Sat. Fat 19g (95% DV), Trans Fat 0.5g, Cholest. 440mg (147% DV), Sodium 1110mg (46% DV), Total Carb. 30g (10% DV), Fiber 4g (16% DV), Sugars 3g,  Protein 23g, Vitamin A (110% DV), Vitamin C (100% DV), Calcium (35% DV), Iron (30% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the salad dressing:

Step 1

Combine the lemon juice, honey, Dijon mustard, and salt in a bowl and whisk thoroughly to combine. Slowly drizzle in the olive oil while whisking vigorously. Set aside.

To make the polenta:

Step 1

Bring the water to a boil in a stainless steel pot and stir in the 1/2 teaspoon of kosher salt. Whisk in the cornmeal. Continue whisking until the cornmeal starts to become incorporated with the liquid and there no longer appears to be a seperate layer of water on top, about 3–5 minutes.

Step 2

Reduce the heat to low, cover, and cook for 25–30 minutes, whisking occasionally.

Step 3

While the polenta cooks, poach the eggs following the instructions below.

Step 4

Once the polenta is thick, smooth, and no longer gritty, add the butter and crème fraîche. Shut off the heat, add the Romano cheese, and whisk thoroughly to melt and combine. Salt to taste. Plate and serve immediately (see notes).

To poach the eggs:

Step 1

Bring a large saucepan full of water to a boil. Crack each egg into a ramekin.

Step 2

Reduce the heat to a simmer and add the vinegar.

Step 3

Slowly slide each egg into the water (creating a whirlpool in the water first, if desired). Poach each egg for 3 minutes for completely runny yolks, remove with a slotted spoon, and let drain on a paper towel.

To assemble the bowls:

Step 1

Divide the polenta between two wide, shallow bowls. Add 2 poached eggs on top of each bed of polenta.

Step 2

Toss the greens, herbs, and other salad garnishes (if using) together with the dressing and divide between the bowls. Finish each bowl with some freshly ground black pepper and shavings of Romano cheese.

Farm Team Tips:

While this polenta stays nice and creamy while hot, polenta will always firm up when cooled. If this happens before you are ready to serve, reheat it on low and whisk in 1 teaspoon of milk or cream at a time until it returns to the desired consistency.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Butternut Squash Risotto With Soft Boiled Egg

  • Meals

Sweet Corn Polenta With Fried Egg and Sun-Dried Tomato Relish

  • Meals

Ricotta Gnocchi With Rosemary, Sweet Corn, and Poached Egg

  • Meals

Butternut Squash Risotto With Soft Boiled Egg

  • Meals

Sweet Corn Polenta With Fried Egg and Sun-Dried Tomato Relish

  • Meals

Ricotta Gnocchi With Rosemary, Sweet Corn, and Poached Egg

  • Meals

Polenta Bowl with Poached Egg and Dressed Herbs

Prep Time 5-10 minutes
Cook Time
Serving Yield 2 servings

From the recipe author: These cozy comfort bowls are perfect for the weird spring weather that we get in San Francisco—we have breezy afternoons where my garden blooms in the sunshine and chilly, foggy evenings, so this recipe is inspired by that dichotomy. This is a celebration of simple flavors. The poached eggs nestled in the cheesy polenta really allow you to taste the natural goodness of a high-quality yolk and the light, simple dressing allows all the unique flavors of the tender herbs to shine.

Most of the greens shown here were grown in my garden; I went around my backyard snipping young leaves here and there, and ended up with a medley of parsley, mint, basil, red veined sorrel, red shiso, nasturtium, pea shoots, and chive blossoms, which I then supplemented with some upland cress. Feel free to use what you have on hand or what looks beautiful at your local farmers market. But for best results, I suggest using a variety of herbs so that it looks and tastes like the bounty of spring is sprouting forth from your bowls!

By: Lily Bubble Tea

Ingredients

For the Salad Dressing:

  • 4 teaspoons lemon juice
  • 1/2 teaspoon honey
  • 1/8 teaspoon Dijon mustard
  • A pinch of salt
  • 4 teaspoons extra virgin olive oil

For the Polenta:

  • 2 1/4 cups water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 cup medium or coarse cornmeal
  • 2 tablespoons crème fraîche
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Pecorino Romano cheese

For the Polenta Bowls:

  • 4 Pete and Gerry's Organic Eggs
  • 1 tablespoon white vinegar
  • Shaved Pecorino Romano cheese, to taste
  • Freshly ground black pepper, to taste
  • 1 cup cress leaves or soft baby greens (such as mache, sorrel, spinach)
  • 1 cup soft herbs (such as parsley, mint, shiso, basil)
  • Chive blossoms (optional, for garnish)
  • Pea tendrils (optional, for garnish)
  • Nasturtium leaves (optional, for garnish)

Directions

To make the salad dressing:

Step 1

Combine the lemon juice, honey, Dijon mustard, and salt in a bowl and whisk thoroughly to combine. Slowly drizzle in the olive oil while whisking vigorously. Set aside.

To make the polenta:

Step 1

Bring the water to a boil in a stainless steel pot and stir in the 1/2 teaspoon of kosher salt. Whisk in the cornmeal. Continue whisking until the cornmeal starts to become incorporated with the liquid and there no longer appears to be a seperate layer of water on top, about 3–5 minutes.

Step 2

Reduce the heat to low, cover, and cook for 25–30 minutes, whisking occasionally.

Step 3

While the polenta cooks, poach the eggs following the instructions below.

Step 4

Once the polenta is thick, smooth, and no longer gritty, add the butter and crème fraîche. Shut off the heat, add the Romano cheese, and whisk thoroughly to melt and combine. Salt to taste. Plate and serve immediately (see notes).

To poach the eggs:

Step 1

Bring a large saucepan full of water to a boil. Crack each egg into a ramekin.

Step 2

Reduce the heat to a simmer and add the vinegar.

Step 3

Slowly slide each egg into the water (creating a whirlpool in the water first, if desired). Poach each egg for 3 minutes for completely runny yolks, remove with a slotted spoon, and let drain on a paper towel.

To assemble the bowls:

Step 1

Divide the polenta between two wide, shallow bowls. Add 2 poached eggs on top of each bed of polenta.

Step 2

Toss the greens, herbs, and other salad garnishes (if using) together with the dressing and divide between the bowls. Finish each bowl with some freshly ground black pepper and shavings of Romano cheese.

Farm Team Tips:

While this polenta stays nice and creamy while hot, polenta will always firm up when cooled. If this happens before you are ready to serve, reheat it on low and whisk in 1 teaspoon of milk or cream at a time until it returns to the desired consistency.