Poached Quail Eggs On Polenta Food

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS

Steps:

• Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
• Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
• Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
• Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
• To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

POACHED EGGS & POLENTA

Steps:

• Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
• Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
• Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
• Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
• In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
• Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
• Depending on how you like your yolks, cook 3 to 5 minutes.
• In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
• Add the mushrooms and continue to cook another 2 minutes.
• Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
• Cook and additional 4-5 minutes.
• Add spaghetti sauce and balsamic vinegar until sauce is heated through.
• Season with salt and pepper to taste.
• To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
• Garnish with Parmesan cheese.
• Enjoy!

POLENTA WITH CHORIZO & POACHED EGGS

Steps:

• Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
• Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
• Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.

POACHED QUAIL EGGS

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath fitted with a sieve and set aside. Using a serrated knife carefully cut off one-third of the shell from the widest end of each egg taking care not to break the yolks. Transfer to a medium bowl. Add enough vinegar to saucepan until you can smell it, about 1/4 cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are just set, about 1 minute. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 30 individual poached quail eggs.
• Transfer a quail egg to each slice of toast; garnish with caviar, if desired.

POACHED EGGS ON ROUNDS OF POLENTA

Steps:

• Lightly butter a 9-by-13-inch baking dish. Set aside. In a large saucepan, combine milk, water, and salt. Bring to a boil and slowly sprinkle in cornmeal, whisking constantly to break up lumps. Cook over low heat, stirring constantly with a wooden spoon, for 15 minutes.
• Stir in butter, cheese, and pepper to taste. Pour into prepared dish, cover with plastic wrap, and refrigerate until firm (polenta can be refrigerated for up to 2 days).
• In a nonstick frying pan over medium heat, melt a small amount of butter. Using a 3-inch round cookie cutter or a large glass, cut out 10 circles of polenta. Cook until brown on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in oven on lowest setting.
• In a large saucepan, bring about 3 inches of lightly salted water to a boil, then turn down to a bare simmer. One at a time, carefully crack eggs into a small shallow bowl, then gently slide into water. Poach two or three at a time for 3 to 5 minutes. Remove with a slotted spoon and drain well. Continue until all eggs are poached.
• On serving plates, top each polenta round with a poached egg; spoon a little Herb Beurre Blanc on top, sprinkle with chopped chives, and serve immediately.