Creamy Polenta with Fried Eggs and a Lemon & Herb Sauce

Name: Creamy Polenta with Fried Eggs and a Lemon & Herb Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Polenta; 2 C (500 ml) chicken stock; 2 C (500 ml) milk; 1 Tbsp (15 ml) garlic, finely chopped; 1⅓ C (330 ml / 240 g) polenta; ⅔ C (160 ml) cream; ¼ C (60 ml) Parmesan cheese, finely grated; salt and pepper; Sauce; ½ C (125 ml) Westfalia Lemon-flavoured Avocado Oil; ⅓ C (80 ml / 8 g) coriander leaves; ⅓ C (80 ml / 8 g) basil leaves; ⅓ C (80 ml / 8 g) chives; 1 Tbsp (15 ml) Parmesan cheese, finely grated; 1 Tbsp (15 ml) red wine vinegar; 2 tsp (10 ml) capers; salt and pepper; 8 large eggs, fried; ½ C (125 ml / 110 g) ricotta; handful of basil leaves

Creamy Polenta with Fried Eggs and a Lemon & Herb Sauce

Author: Illanique
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 4

Print Recipe

Description

A deliciously filling dish that is great for lunch or dinner. So many interesting flavours in each bite.

Ingredients

Polenta
2 C (500 ml) chicken stock
2 C (500 ml) milk
1 Tbsp (15 ml) garlic, finely chopped
1⅓ C (330 ml / 240 g) polenta
⅔ C (160 ml) cream
¼ C (60 ml) Parmesan cheese, finely grated
salt and pepper
Sauce
½ C (125 ml) Westfalia Lemon-flavoured Avocado Oil
⅓ C (80 ml / 8 g) coriander leaves
⅓ C (80 ml / 8 g) basil leaves
⅓ C (80 ml / 8 g) chives
1 Tbsp (15 ml) Parmesan cheese, finely grated
1 Tbsp (15 ml) red wine vinegar
2 tsp (10 ml) capers
salt and pepper
8 large eggs, fried
½ C (125 ml / 110 g) ricotta
handful of basil leaves

Instructions

Polenta
Bring the stock, milk and garlic up to a boil. Stir in the polenta and simmer for 20 minutes over medium heat while stirring regularly. Stir in the cream and Parmesan cheese and season to taste.

Sauce
Place everything into a food processor and purée until smooth. Season to taste.

To serve, spoon the polenta into the serving bowls. Add 2 fried eggs per person on top and add a drizzling of the herb sauce. Crumble over ricotta cheese and add a bit of basil.

TIP: If the polenta thickens while standing, simply add a splash of water or milk and reheat it over low heat while whisking continuously.

TIP: The fried eggs can also be replaced with poached eggs if you prefer.

Illanique Van Aswegen

Illanique is a Cape Town-based food stylist and recipe developer who loves to dabble in a bit of food photography here and there. After spending long hours in busy kitchens as a professional chef, Illanique decided to join the world of food media. She has worked on editorial and advertising campaigns for such clients as Woolworths, Food and Home Entertaining , Clicks, Simply Asia, V&A Waterfront, Foschini, Food24, Sasko and Oprah magazine amongst others. When she's not cooking up a storm you'll find her at a dusty flee market or antique shop hunting down one-of-a-kind props and unique decor goodies with her adorable pug.