4 min
Chef's Notes Cheesy Breakfast Polenta Recipe The Chef's Notes Podcast
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- Gastronomía
You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chef's Notes Cheesy Breakfast Polenta Recipe
Ingredients:
1/2 cup polenta
2 cups whole milk
2 tbsp butter
1/2 tsp cajun seasoning optional
1/2 cup grated cheddar cheese
salt and pepper to taste
2 eggs
2 tsp white vinegar
Directions:
Break the eggs into two ramekins and add the vinegar.
Fill a medium pot 3/4 full with water and put it on the stove on high heat.
Pour the milk into a second pot and put on the stove on medium-high heat.
Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.
You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below.
If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog
Chef's Notes Cheesy Breakfast Polenta Recipe
Ingredients:
1/2 cup polenta
2 cups whole milk
2 tbsp butter
1/2 tsp cajun seasoning optional
1/2 cup grated cheddar cheese
salt and pepper to taste
2 eggs
2 tsp white vinegar
Directions:
Break the eggs into two ramekins and add the vinegar.
Fill a medium pot 3/4 full with water and put it on the stove on high heat.
Pour the milk into a second pot and put on the stove on medium-high heat.
Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.
4 min