Served in shamrock Fiesta deep plate with a persimmon Fiesta underplate.
|Poached Eggs with Corn Polenta & Roasted Pepper Relish|
1/2 cup chopped roasted red bell peppers
1/2 cup halved or quartered grape tomatoes
1-2 Tbsp chopped fresh basil
1 tsp extra virgin olive oil
salt, to taste
4 cups water
1 1/2 cups frozen corn kernels, thawed
1 cup cornmeal or dry polenta
1/2 tsp salt, divided
3 Tbsp grated fresh Parmesan cheese
1 tsp butter
1/4 tsp freshly ground black pepper
4-8 large eggs (depending if people want one or two)
Chopped fresh parsley, garnish
For relish: Combine roasted peppers, tomatoes, basil, oil, and salt. Set aside.
For polenta: Bring water to a boil in a medium saucepan. Add corn, cornmeal, and half the salt. Return to boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.
For eggs: While polenta cooks, bring water to a boil in a saucepan or large skillet, then reduce to a simmer before adding the eggs (bubbles should not break the surface). The water should not be any more vigorous than small bubbles forming on the bottom of the pan with the occasional little bubble bursting at the top. Break each egg into a small cup or bowl. Try creating a gentle whirlpool in the simmering water and slip the eggs in, one at a time. This tends to keep the white from dissipating. Don't disturb the egg once you have put it in the water! Immediately cover with a lid and turn off the heat. Set a timer for 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove the eggs from water with a slotted spoon, draining well.
Divide polenta between 4 deep plates. Top each serving with 1 (or 2) poached egg(s) and relish. Sprinkle with chopped fresh parsley.