Polenta Egg Cups
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 tablespoons butter
- 3⁄4 cup milk
- 3⁄4 cup vegetable stock
- 1⁄2 cup quick-cooking polenta
- 1 cup asiago cheese, grated
- salt and black pepper
- 6 eggs
- 3 tablespoons extra virgin olive oil
- 6 ounces arugula
- 10 basil leaves, torn
- 1 lemon, juice of
directions
- Pre-heat oven to 425°F.
- Butter a nonstick muffin tin (regular size, with six muffin cups).
- Bring the milk and vegetable stock to a low boil in a medium size stockpot over medium heat.
- Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes.
- Turn off the heat, add in the cheese and season with salt and pepper.
- Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta).
- The well will be relatively large, but that's okay – you want the egg to have a little nesting place so it won't overflow out of the tin.
- Once you have made all the wells, crack an egg into each of the polenta-filled cups.
- Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit a few minutes to cool enough to handle.
- In a medium size serving bowl, mix together the arugula, basil and lemon juice. Drizzle with some olive oil and season with a little salt and pepper.
- To serve the polenta egg cups, run a small butter knife around the edges of the polenta to loosen it from the sides of the muffin tin. Gently pry out with a fork or a knife and serve with the salad alongside.
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RECIPE SUBMITTED BY
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
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I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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