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 – and then there’s no need to add vinegar or do any of that silly swirling stuff!
From the garden: eggs, sage, garlic
Recipe source: Melissa
Serves: 4 or 24 tastes
- Bring the milk, water and bay leaf to the boil in the larger saucepan then remove from heat and allow to infuse for 20 minutes. Strain and discard the bay leaf, bring to the boil again, pour in the polenta and stir continuously until it thickens, about 10-20 minutes, depending on the variety of polenta.
- Meanwhile grate the pecorino and measure out the mascarpone.
- When the polenta is cooked, add the mascarpone and grated pecorino and mix until well combined. Taste for seasoning and adjust if necessary. The polenta should be soft and creamy and only just hold its shape. You may need to add a little extra of the standby milk to loosen up the polenta if it becomes too stiff – this will also depend on what brand of polenta you use. You want a sloppy, porridge type consistency.
- About 5 mins before the polenta is ready, poach the eggs. Fill the deep-sided frying pan 5cm deep with water and bring to a simmer. Carefully crack each egg separately into a small bowl without breaking it and then carefully slide into the water until they’re all in. Let the pan sit on a simmer for 4 minutes.
- Pick the sage leaves, then wash and spin them dry. Heat the butter in the small saucepan over medium heat. Add the sage leaves and cook, stirring, until they are dark green, crispy and fragrant.
- To serve, divide polenta among serving bowls. Lift the eggs out of the water, drain, and then place one on top of each bowl. Season generously and scatter with the frizzled sage leaves & browned butter.
Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? What is to simmer?