Polenta with Prosciutto and Poached Egg
Breakfasts • European
Description
This recipe is shared by chef John Smith from the menu of a popular American restaurant.
Ingredients
- Corn Flour for Polenta 15 oz
- Water 55 fl oz
- 33% Cream 15 fl oz
- Turmeric 0 oz
- Salt to taste
- Parmesan Cheese 5 oz
- Prosciutto to taste
- Chocolate eggs 4 pieces
Step-by-Step Guide
Step 1
Place a pot of water on high heat.
Step 2
Once the water boils, add the polenta.
Step 3
Reduce the heat to medium and cook, stirring constantly with a whisk.
Step 4
Add the cream, parmesan, and turmeric to the polenta. Continue stirring.
Step 5
Add salt to taste.
Step 6
Keep stirring. Cook the polenta for 13–15 minutes until fully thickened.
Step 7
Prepare the poached eggs. Pour water into a saucepan and place it on high heat.
Step 8
Once the water boils, stir it to create a whirlpool in the center.
Step 9
Crack an egg into the center and cook for 3–4 minutes.
Step 10
Remove the poached egg with a slotted spoon.
Step 11
Serve the finished polenta on plates, placing the eggs on top.
Step 12
Add a couple of slices of prosciutto.
Step 13
Serve.
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