Poached Eggs with White Corn Polenta

Poached Eggs with White Corn Polenta
Photo by www.myrecipes.com

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups frozen white corn kernels, thawed
  • 1 ½ cups frozen white corn kernels, thawed
  • ½ teaspoon extravirgin olive oil
  • ½ teaspoon extravirgin olive oil
  • 1 tablespoon chopped fresh basil
  • + 31 more ingredients
    • 1/3 cup chopped bottled roasted red bell peppers
    • 1 tablespoon chopped fresh basil
    • Salsa:
    • 1/3 cup chopped bottled roasted red bell peppers
    • Salsa:
    • 2 slices bacon, cooked and crumbled
    • 2 slices bacon, cooked and crumbled
    • Cooking spray
    • Cooking spray
    • 1 teaspoon butter
    • 3 tablespoons grated fresh Parmesan cheese
    • ½ teaspoon salt, divided
    • Eggs:
    • 4 large eggs
    • 1/8 teaspoon salt
    • 4 cups water
    • 1 large plum tomato, seeded and diced (about 1/3 cup)
    • Remaining ingredient:
    • Remaining ingredient:
    • Polenta:
    • Polenta:
    • 1 teaspoon butter
    • 3 tablespoons grated fresh Parmesan cheese
    • ½ teaspoon salt, divided
    • 1 cup white cornmeal or dry polenta
    • 1 cup white cornmeal or dry polenta
    • Eggs:
    • 4 large eggs
    • 1/8 teaspoon salt
    • 4 cups water
    • 1 large plum tomato, seeded and diced (about 1/3 cup)

To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside. To prepare polenta, bring water to a boil in a medium saucepan. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to l...

View full recipe at My Recipes

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