Soft parmesan polenta with poached eggs and sage

From the garden: sweetcorn, eggs, sage

Recipe source: adapted from a recipe on the Wholefoods House website

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This is such a vibrant and comforting dish, with the frizzled sage leaves giving everything a crispy, colourful lift. Just be sure the eggs are very fresh!

Equipment:

  • Chopping board & small knife
  • Grater
  • Scales
  • 1 heavy-based saucepan & lid
  • Garlic press
  • Measuring jug
  • 1 small saucepan
  • Salad spinner
  • Paper towel
  • Wooden spoons
  • Bowls – 4 small
  • Medium frying pan
  • Serving bowls
Ingredients:

  • 1 large corn cob
  • 1 garlic clove
  • 100g coarse polenta
  • 50g grana padano
  • Extra-virgin olive oil
  • 6 very fresh large eggs
  • 75g goats’ cheese (or other soft white cheese)
  • 30 sage leaves
  • Flaked salt and black pepper

What to do:

  • Remove jacket and silk from corn, and with a small sharp knife shear the kernels off. Add them to the heavy-based saucepan.
  • Peel and crush the garlic with the garlic press and add it to the corn with 500ml water and bring to the boil over a moderate flame.
  • Rain in the polenta, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes. Grate the parmesan.
  • When the polenta is ready, remove the lid, beat in the parmesan and season well.
  • Meanwhile, to poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon.
  • Wash the sage leaves and spin them dry. Heat the olive oil in a small saucepan over medium heat. Add the sage and cook, stirring, for about a minute or until they are dark green, crispy and fragrant.
  • To serve, divide polenta among serving bowls. Crumble goats’ cheese over then place an egg on top of each serving. Season generously and scatter with the frizzled sage leaves & scented olive oil.

Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? What does ‘fragrant’ mean?

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