tube of polenta is an amazingly convenient, gross-ish thing. i just cut some thick slices, fried it in a pan with some grapeseed oil and a tiny bit of butter (i swear, not much!) and kept it warm in the oven while the zucchini and tomato sauteed and the eggs were poached. my intention was to skip the egg, but turns out that's where 'my idea' was from- a feature on eggs in food and drink. i gave up resistance.
crispy-on-the-outside-creamy-on-the-inside polenta on plate. old cheddar on polenta. zucchini and tomato on top. poached egg on top of that. fresh basil SPRIGS. and a bit of parmesan. the cheese melted quickly and everything fused together and it was actually really really good and i want to make it (or a variation) again for suresies!!
3 comments:
You sure have mastered poached eggs. I was on a kick with them for a while but was too inconsistent and kind of gave up.
aaww dont give up!
ps are you in london now?
Living it up in Toronto
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