John Myers
Polenta Bowl with Vegetables and Egg
The perfect polenta bowl with vegetables and egg recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 300 ml Water
- 300 ml Milk
- 1 Garlic Solo
- 1 Bay leaf
- 70 g Corn polenta
- 250 g Mushrooms brown
- 1 size Shallot
- 5 tbsp Rapeseed oil
- 250 g Red cherry tomatoes
- 30 g Parmesan
- 1 Bed Cress (garden cress)
- Salt and pepper
- Prick the eggs and cook in boiling water for about 7 minutes until they are soft as wax. Then put it off.
- Bring the milk with 300 ml of water, garlic and bay leaf to the boil, stir in the polenta and let it simmer for about 1 minute over a medium heat, stirring constantly. On the mildest heat, stirring occasionally with a wooden spoon for 10 minutes. let swell.
- Clean the mushrooms and cut in half. Peel the shallots and cut into small pieces. Fry the mushrooms in 3 tablespoons of hot rapeseed oil, fry the shallots briefly. Season with salt and pepper, slide the mushrooms to one side of the pan and place the tomatoes on the free side and stew briefly, season with salt and pepper.
- Remove the garlic and bay leaf from the polenta. Finely grate 20 grams of Parmesan, stir into the polenta with 2 tablespoons of rapeseed oil. Season with salt and pepper. Arrange on plates with mushrooms, shallots, tomatoes and halved eggs. Serve sprinkled with cress and 10 grams of Parmesan cheese.
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