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It's time for some eggstravagant eggs! For how often I consume the quick and easy food, it's a wonder they have not received a feature post yet, but that's all about to change. Not only are they a good source of protein, but eggs are also low in calories, inexpensive and delicious. When partnered with the other ingredients in this dish, the result is a flavorful muffin sized meal. And when topped with salsa, I am an especially happy camper.
My experiences with polenta thus far have been limited to the premade polenta log sold at supermarkets. In an effort to expland my horizons, I purchased some real polenta to make my own homemade version. This turned out to be a far less daunting task than I imagined. It's important to keep in mind that making polenta can get unhealthy quickly - if you use butter, cream, etc. So stick to the basics and rely on low calorie other ingredients to carry the flavor.
My experiences with polenta thus far have been limited to the premade polenta log sold at supermarkets. In an effort to expland my horizons, I purchased some real polenta to make my own homemade version. This turned out to be a far less daunting task than I imagined. It's important to keep in mind that making polenta can get unhealthy quickly - if you use butter, cream, etc. So stick to the basics and rely on low calorie other ingredients to carry the flavor.
The recipe:
(Adapted from Rachel Ray)
3/4 cup of skim milk
3/4 cup of low sodium chicken or vegetable stock
1/2 cup quick-cooking polenta
1 cup of Asiago cheese, grated
Salt and black pepper
6 eggs (you might need more depending on the polenta distribution)
Optional: salsa
Preheat oven to 425°F. Spray a regular-size muffin tin with non-stick or fill with muffin cups.
Bring the milk and stock to a bubble in a medium-sized stockpot over medium heat. Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes. Turn off the heat, add in the cheese and season with salt and pepper.
Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta). The well will be relatively large but that's OK -- you want the egg to have a little nesting place so it won't overflow out of the tin.
Once you have made all the wells, crack an egg into each of the polenta-filled cups.
Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit.
Optional: top with salsa
(Adapted from Rachel Ray)
3/4 cup of skim milk
3/4 cup of low sodium chicken or vegetable stock
1/2 cup quick-cooking polenta
1 cup of Asiago cheese, grated
Salt and black pepper
6 eggs (you might need more depending on the polenta distribution)
Optional: salsa
Preheat oven to 425°F. Spray a regular-size muffin tin with non-stick or fill with muffin cups.
Bring the milk and stock to a bubble in a medium-sized stockpot over medium heat. Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes. Turn off the heat, add in the cheese and season with salt and pepper.
Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta). The well will be relatively large but that's OK -- you want the egg to have a little nesting place so it won't overflow out of the tin.
Once you have made all the wells, crack an egg into each of the polenta-filled cups.
Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit.
Optional: top with salsa
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