wine night: parmesan polenta with shaved brussels sprouts and fried egg

I love recipes like this.  This one came together a few weeks before Christmas when our pantry was pretty empty, but we still needed a tasty Wine Night meal.  Using what I had on hand, I whipped up a pot of creamy, cheesy polenta and topped it with roasted shaved Brussels sprouts and a fried egg.  The sprouts were crunchy and salty and the yolk of the egg ran over everything to make a little sauce.  It was mouth-watering good.  

Bonus points for adaptability:  you can add in some sausage, bacon, or pancetta to the Brussels while they roast.  Or use roasted asparagus instead of sprouts if you have them. Even kale would go nicely.  Or poach the eggs instead of frying.  The versatility will shock you.  Use what you on hand and aim for a few different textures to top the polenta.  And with the egg on there, you could even serve this for brunch!  The possibilities are endless.  Make this for your Wine Night tonight!

Parmesan Polenta with Shaved Brussels Sprouts and Fried Egg
^^Anyone else see the happy face?
Serves:  2
Total Time:  15-20 minutes

  • 2 cups unsalted chicken stock
  • 1 garlic clove, minced
  • 1/2 cup cornmeal
  • 1/2 cup freshly grated Parmesan cheese + more for topping
  • 2 Tablespoons unsalted butter, divided (one for the polenta, one for the eggs)
  • 1/2 lb. Brussels sprouts, washed, trimmed, and sliced thinly
  • 1/2 Tablespoon extra virgin olive oil
  • salt and pepper
  • 2 large eggs (my photos look like we had two eggs per person - but one of our eggs just had a double yolk!)
This recipe comes together VERY quickly.  I recommend having all your ingredients set out, measured and ready to go.
  1. Preheat oven to 400 degrees.  
  2. While it warms up, wash and trim your sprouts.  Spread them evenly over a baking sheet with sides.  Toss with the olive oil and salt and pepper until they are thoroughly coated with the oil.  Roast in the 400 degree oven for ten minutes.
  3. While Brussels sprouts roast, make the polenta.  Heat stock and garlic in a medium sauce pan over medium-high heat until boiling.  
  4. Reduce heat to medium low and slowly whisk in cornmeal.
  5. Add salt and pepper and stir constantly with a wooden spoon until thick.  Reduce heat to low while you fry the eggs. 
  6. Heat a non-stick skillet over medium heat.  Once hot, melt one tablespoon of butter.  When butter has just melted, slowly crack in eggs - one on each side of the pan.  Sprinkle with salt and pepper.  Let sit for a few minutes.
  7. Spoon some of the butter from the pan over the whites of the eggs.  When the egg whites are set and just start curling, cover the pan with a lid for one minute.
  8. While eggs sit under the lid, finish your polenta.  Off heat add in the parmesan, one tablespoons of butter, and taste and season with more salt and pepper.
  9. To serve, spoon a scoop of polenta into a shallow bowl.  Top with the Brussels sprouts and carefully use a spatula to transfer the egg to the very top of your bowl (or even just slide it right out of the pan on top).
Nutrition (per serving)
  • Calories:  603
  • Carbs:  43
  • Fat:  36
  • Protein:  29

P.S.  I had to deal with these two peering at me impatiently while I whipped this up.  Good thing it only took fifteen minutes!

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