Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring water or broth to a simmer. Stir in the polenta and salt. Simmer the polenta, stirring frequently but not constantly, until thickenedd to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm. Slice the cheese chunk into slivers using a vegetable peeler. Or grate the cheese on the largest holes of a box grater. Stack the chard leaves on top of each other and slice into 1/4-inch thick strips. Heat 1 tablespoon olive oil in a large skillet. Add garlic and red pepper flakes, and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating in oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Set aside. Heat 1 tablespoon olive oil in a large skillet over high heat. Fry four of the eggs until the edges are crispy and the yolks are still runny. Repeat with the remaining oil and eggs. Pile polenta into bowls, top with swiss chard, cheese and then fried egg. Garnish with sea salt and more pepper and serve.
Time 20m Number Of Ingredients 6 Steps:
Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg. Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.
Time 45m Number Of Ingredients 6 Steps:
Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season. Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you’re making it ahead, leave to cool and chill for several hours or overnight. Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.
Time 1h45m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450^F. Bring water to a boil and add 2 tsp salt. Bring water to a simmer. Gradually whisk in the cornmeal. Whisk smooth. Bring to a simmer, cover and place in the oven. Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty. Stir in the butter and the Parmesan cheese. Salt and pepper to taste. Serve with extra grated Parmesan cheese.
Time 45m Yield 3 to 4 servings Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.) Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes. At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using. Cover the pan. (Aluminum foil or a pasta pot lid will work if you don’t have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender. Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it’s risky because you might overcook the yolks. Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
