Polenta with Arugula, Fresno Chiles, & Egg

I definitely need to consider toning down this early bird behavior of mine. I laughed to myself as I waited for the sun to rise so I could have enough light to take this picture of my breakfast. I mean, I love my mornings as you clearly see and know, as followers of my blog but I think I’m going to resolve to maybe rise more with the sun instead of before it, if I can. The warning signs of a sleep deprived and overly ambitious Abigail are hilariously abundant. For example, I started driving to work this morning and didn’t realize that I didn’t have my glasses either on my face or even with me for about 15 minutes. I began to consider this whole sleep thing as I headed back home to get them. Enjoy this morning’s breakfast and try to make it, if you can, after the sun comes up.

I love this method of cooking of polenta and it’s always been proven foolproof for me. I topped the creamy polenta with a spicy garlic, fresno chile, and lemon vinaigrette, some arugula, and a medium poached egg. This recipe would be a great candidate for some creative changes to the toppings–maybe cilantro for your green and sliced jalapeños and lime in the vinaigrette? Would love to see what you guys try. Have a beautiful day, everyone. Zzzzzzzz.

Polenta with Arugula, Fresno Chiles, & Egg
Serves 2
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the polenta
  1. 4 cups water
  2. 1 cup cornmeal, medium grind
  3. 1 teaspoon salt
For the vinaigrette
  1. 2 fresno chiles, seeds removed and thinly sliced
  2. 1 garlic clove, smashed
  3. 2 tablespoons extra-virgin olive oil
  4. 1/4 cup lemon juice
  5. 1/2 teaspoon kosher salt
For the toppings
  1. 1 cup micro or baby arugula
  2. 2 eggs, poached
Instructions
  1. Prepare the polenta. In a medium saucepan, bring water and salt to a rapid boil. Stir in cornmeal and whisk until thickened (a couple of minutes--until cornmeal no longer settles to the bottom of the pan when you aren't whisking) and cover. Lower heat and simmer for 30 minutes, stirring every 10 minutes to reduce sticking.
  2. Start another medium saucepan of water to boil, for poaching eggs.
  3. Make vinaigrette. While polenta simmers, heat olive oil in a small saucepan over medium heat for 1 minute. Add smashed garlic clove and sliced chiles. Sauté until chiles are just soft, about 1 minute. Add lemon juice and salt, cook for 1 more minute. Remove garlic cloves and toss. Set vinaigrette aside.
  4. Poach eggs. Crack each egg into its own small dish or bowl. When water for poaching eggs is at a low boil, use a large spoon to stir water in a circular motion until a whirpool forms in the pan. Drop eggs, one at a time, into center of the whirpool. Start a timer for (exactly) 3 minutes. Remove eggs with slotted spoon and place on paper towels.
  5. Serve. Divide polenta into bowls and top each with a poached egg, arugula, and a drizzle of the fresno chile vinaigrette.
Notes
  1. Method for poaching eggs, yields a medium poach.
  2. If you're feeling lucky, stir unsalted butter into finished polenta.
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