Polenta With Parmesan And Olive Oil Fried Eggs Food

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POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS



Polenta With Parmesan and Olive Oil-Fried Eggs image

If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Provided by Melissa Clark

Categories     quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 1/2 cups low-sodium broth or water
1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
3/4 teaspoon salt
2 to 4 tablespoons butter
1/4 teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish

Steps:

  • In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
  • Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
  • In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
  • Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED POLENTA



Fried Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 30 pieces

Number Of Ingredients 9

3 cups Basic Polenta, recipe follows
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

  • Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
  • Preheat the oven to 250 degrees F.
  • Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
  • Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

BUTTERY POLENTA WITH PARMESAN, OLIVE OIL FRIED EGGS, AND GARLICK



Buttery Polenta With Parmesan, Olive Oil Fried Eggs, and Garlick image

Make and share this Buttery Polenta With Parmesan, Olive Oil Fried Eggs, and Garlick recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 1/2 cups chicken or 4 1/2 cups vegetable broth
1 1/2 cups polenta
3/4 teaspoon salt
2 -4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1 ounce parmesan cheese
2 bunches swiss chard, stems removed
3 tablespoons oilve oil, divided
2 garlic cloves, minced
1 large pinch crushed red pepper flakes
8 large eggs

Steps:

  • Bring water or broth to a simmer. Stir in the polenta and salt. Simmer the polenta, stirring frequently but not constantly, until thickenedd to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm.
  • Slice the cheese chunk into slivers using a vegetable peeler. Or grate the cheese on the largest holes of a box grater.
  • Stack the chard leaves on top of each other and slice into 1/4-inch thick strips.
  • Heat 1 tablespoon olive oil in a large skillet. Add garlic and red pepper flakes, and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating in oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet over high heat. Fry four of the eggs until the edges are crispy and the yolks are still runny. Repeat with the remaining oil and eggs.
  • Pile polenta into bowls, top with swiss chard, cheese and then fried egg. Garnish with sea salt and more pepper and serve.

OVEN BAKED POLENTA WITH PARMESAN



Oven Baked Polenta with Parmesan image

I love polenta, soft with stew or firm, sliced and fried or baked with tomato sauce and cheese. This is an especially easy version that I found at the "Food and Wine" website.

Provided by Normaone

Categories     Low Protein

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 quarts water
kosher salt
2 1/2 cups stone ground cornmeal
6 tablespoons butter
1/2 cup parmesan cheese, grated,plus extra for serving
salt and pepper

Steps:

  • Preheat oven to 450^F.
  • Bring water to a boil and add 2 tsp salt.
  • Bring water to a simmer.
  • Gradually whisk in the cornmeal.
  • Whisk smooth.
  • Bring to a simmer, cover and place in the oven.
  • Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
  • Stir in the butter and the Parmesan cheese.
  • Salt and pepper to taste.
  • Serve with extra grated Parmesan cheese.

Nutrition Facts : Calories 241.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 28.4, Sodium 175, Carbohydrate 29.6, Fiber 2.8, Sugar 0.3, Protein 5.6

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