Polenta – creamy, comforting, and so easy to prepare. We’re keeping it light with grilled or roasted vegetables and topping to all with a poached egg. Polenta might seem like a wintery meal, but it works great for this quick summer meal too! Creamy polenta with crunchy charred grilled vegetables and a runny poached egg is the best mix of texture & it’s a great way to use up all those leftover summer vegetables.
I pretty much only cook with instant polenta, it’s quick and sometimes it’s all I can find at my grocery store. Instant will cook fast, I turn off the heat when it just starts to thicken because it will thicken a lot as it sits. The important thing about polenta is to season it. And you can’t forget to pair it with something crunchy. In a way, polenta is kinda like oatmeal. plain oatmeal is so boring and tasteless…well, plain polenta is the same way, you gotta add some spices.
For a long time, I stayed away from poached eggs. I always read articles about the ‘perfect’ poached egg and all tips & tricks. It seemed so complicated. In reality, a poached egg is so easy. it’s probably just as easy as cooking a sunny-side up egg. Some tips I’ve found super helpful:
- Don’t use too much water! Having a shallow water pan helps the egg keep its shape.
- Ever end up with wispy whites? Add a drop of vinegar to the water & poach the eggs in a low simmer.
But, at the end of the day, it’s more important to cook the egg to your desired consistency. If it doesn’t look perfect, that’s okay. I cook my poached eggs about 4 minutes, depending on the size. I find it’s the perfect runny yolk and the white is set.
The farmer’s market season is almost over, so stock up on all the vegetables while you still can!
Summer Polenta Bowl
|Yield: Serves 3 people|
Creamy polenta with crunchy charred grilled vegetables and a runny poached egg
- 1 1/2 cup mini bell peppers, sliced horizontally
- 1 1/2 cup mini carrots, sliced
- 1/2 a head cauliflower, chopped in bite-size pieces
- salt/pepper, to taste
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 can chickpeas, drained
- 1/2 cup uncooked polenta
- 1 clove garlic, minced
- 1 tablespoon butter
- 3 poached eggs
- Combine the bell peppers, carrots, and cauliflower. Season with salt, pepper, curry, turmeric, paprika. Grill until tender, about 3 to 5 minutes. Remove from grill and add chickpeas.
- Cook the polenta according to package instructions. Remove from heat and stir in garlic and butter.
- To serve, divide polenta and vegetables among plates. Top each plate with a poached egg.
images and text © North Coast Eats