From the garden: sweetcorn, eggs, sage
Recipe source: adapted from a recipe on the Wholefoods House website
………………………………………………………………………………………………………………………………………………
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:
|
Ingredients:
|
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?
The Bondi Cook 