Pairs well with Parmesan Polenta Baked Eggs
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Parmesan Polenta Baked Eggs
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A hearty and flavorful baked egg dish featuring polenta cooked in a rich Parmigiano Reggiano stock, combined with spinach, roasted red peppers, and topped with eggs and extra Parmesan. Perfect for brunch or a speedy midweek supper.
01:10:00 total
Serves 4
medium
Main Various
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Ingredients
- celery - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- carrots - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- fennel - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- leeks - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- onions - watch the video to see (a couple of handfuls, roughly chopped or trimmings)
- Parmigiano Reggiano rind - 100g (for stock)
- sea salt - watch the video to see (to season stock and polenta)
- black pepper - watch the video to see (to season stock and polenta)
- Parmigiano Reggiano stock - 900ml (for cooking polenta)
- quick-cook polenta - 200g (instant polenta)
- butter - 50g (salted butter for richness)
- Parmigiano Reggiano - 100g (finely grated, to mix into polenta and for serving)
- baby spinach - 100g (roughly chopped)
- roasted red peppers - 350g (roughly chopped, jarred)
- eggs - 4 (to bake on top of polenta)
Instructions
- Make Parmigiano Reggiano stock: Roughly chop the vegetables and place in a saucepan. Add the Parmigiano Reggiano rind, cover with 1 litre of cold water, season with a pinch of sea salt and freshly ground black pepper. Bring to a boil, then reduce to a simmer and cook for 1 hour until the broth is rich and flavorful. Strain and set aside.
- Cook the polenta: Preheat the oven to 200°C. Place a shallow casserole dish (about 30cm wide) over medium heat. Pour in 800ml of the Parmigiano Reggiano stock and bring to a boil. Reduce heat to low and slowly pour in the polenta, whisking constantly for 5 minutes until thickened. Beat in the butter and grated Parmigiano Reggiano. Season with salt and pepper.
- Add vegetables and prepare for baking: Stir in the chopped spinach and roasted red peppers. Use a spoon to make 4 divots in the polenta.
- Add eggs and bake: Crack an egg into each divot. Bake uncovered in the preheated oven for 8-10 minutes, or until the eggs are cooked to your liking.
- Serve: Serve in the middle of the table with plenty of grated Parmigiano Reggiano over the top. Delicious with a simple mixed leaf salad.
