Parmesan Polenta Baked Eggs
(2.0)
33.0K views • 1y ago
1.1K
69
3.3% engagement
A hearty and flavorful baked egg dish featuring polenta cooked in a rich Parmigiano Reggiano stock, combined with spinach, roasted red peppers, and topped with eggs and extra Parmesan. Perfect for brunch or a speedy midweek supper.
01:10:00 total
Serves 4
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- celery - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- carrots - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- fennel - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- leeks - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- onions - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- Parmigiano Reggiano rind - 100g (for stock)
- sea salt - watch the video to see (to season stock and polenta)
- black pepper - watch the video to see (to season stock and polenta)
- Parmigiano Reggiano stock - 900ml (for cooking polenta)
- quick-cook polenta - 200g (instant polenta)
- butter - 50g (salted butter for richness)
- Parmigiano Reggiano - 100g (finely grated, to mix into polenta and for serving)
- baby spinach - 100g (roughly chopped)
- roasted red peppers - 350g (roughly chopped, jarred)
- eggs - 4 (to bake on top of polenta)
Instructions
- Make Parmigiano Reggiano stock: Roughly chop the vegetables and place in a saucepan. Add the Parmigiano Reggiano rind, cover with 1 litre of cold water, season with a pinch of sea salt and freshly ground black pepper. Bring to a boil, then reduce to a simmer and cook for 1 hour until the broth is rich and flavorful. Strain and set aside.
- Cook the polenta: Preheat the oven to 200°C. Place a shallow casserole dish (about 30cm wide) over medium heat. Pour in 800ml of the Parmigiano Reggiano stock and bring to a boil. Reduce heat to low and slowly pour in the polenta, whisking constantly for 5 minutes until thickened. Beat in the butter and grated Parmigiano Reggiano. Season with salt and pepper.
- Add vegetables and prepare for baking: Stir in the chopped spinach and roasted red peppers. Use a spoon to make 4 divots in the polenta.
- Add eggs and bake: Crack an egg into each divot. Bake uncovered in the preheated oven for 8-10 minutes, or until the eggs are cooked to your liking.
- Serve: Serve in the middle of the table with plenty of grated Parmigiano Reggiano over the top. Delicious with a simple mixed leaf salad.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
