Parmesan Polenta Bowls with Seasonal Greens, Leeks, and Poached Eggs
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4 servings
Ingredients
- I cup polenta
- 4 cups water
- 3/4 teaspoon kosher salt
- 1/3 cup parmesan or romano, grated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, chopped
- 1 large clove garlic, minced
- 1 large bunch swiss chard or other greens
- 1 teaspoon fresh thyme leaves, chopped
- 4 poached eggs
Instructions
- In a saucepan, bring 3 cups water and salt to a boil. Gradually stir in polenta, stirring quickly to avoid lumps. Turn heat to low. When water is completely absorbed, add another ½ cup of water and continue to stir occasionally. Repeat with the last 1/2 cup of water. Continue to cook for at least 30 minutes, stirring occasionally. Stir in parmesan (or romano) and butter last. Season to taste with additional salt and pepper.
- In a wide saute pan over medium heat, heat olive oil. Add the leeks and stir to coat in oil. Season with salt and pepper to taste. Continue to cook over medium low heat until leeks begin to turn golden, stirring occasionally, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chard and thyme and stir together until chard is just wilted. Season with additional salt and pepper to taste.
- Divide polenta into bowls. Arrange greens over the polenta and finish with a poached egg and an additional sprinkle of cheese. Serve immediately.
