Polenta Poach

Makes 4 Servings

1 cup instant polenta

1/4 cup grated Parmesan and/or Romano cheese

4 cups + additional water

1 teaspoon Italian seasoning, crushed OR 1/2 teaspoon

each fresh rosemary and marjoram, thyme, savory, sage,

oregano and basil leaves, crushed

1/2 teaspoon garlic salt

1/2 to 3/4 cup prepared spaghetti sauce*

4 eggs

16 to 24 fresh basil leaves

1. In small bowl, stir together polenta and cheese until well combined. In medium saucepan, heat 4 cups of the water, seasoning and garlic salt until boiling. Reduce heat to low. Gradually stir in polenta/cheese mixture.

2. Continue cooking, stirring constantly, until polenta mixture is thick and water is absorbed, about 5 minutes. Remove from heat. In small saucepan, heat sauce until hot throughout. Meanwhile, in medium saucepan, bring 2 to 3 inches of water to boiling.

3. Reduce heat to keep water gently simmering. Break cold eggs, one at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.

4. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired. For each serving, spoon 3/4 cup cooked polenta onto plate.

5. Spoon 2 to 3 tablespoons hot sauce over polenta. Arrange 4 to 6 basil leaves on sauce. Top with 1 poached egg. *Chunky tomato with basil is especially complementary.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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