Poached Eggs with Polenta, Braised Kale and Pancetta

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

627

Ingredients (2 Servings)

  • 3/4 cup course ground cornmeal
  • 3 cups water
  •  2 tbsp butter
  •  1/2 cup parmesan cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups kale
  • 2 cups chicken stock
  • 1/2 cup pancetta
  • 1 tsp white vinegar
  • 4 eggs


 

Directions

  • Combine cold water, cornmeal and salt in a medium pot, and bring to a boil over high heat. Reduce heat to medium and continue cooking, stirring constantly, until polenta thickens and pulls away from the bottom and sides of the pot, about 30-40 minutes.
  • While the polenta simmers, heat olive oil in a large saute pan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add kale and mix to fully coat with oil, and cook for a few minutes to slightly soften the kale. Add chicken stock to the pan, bring to a simmer and stir occasionally. Cook until the stock is completely absorbed.
  • While the kale is braising, heat small saute pan over medium heat. Add pancetta and cook until lightly crisped on the outside, tossing frequently. Set aside.
  • Time to make your eggs! Crack eggs into individual ramekins or small bowls. Keep a small bowl of ice water on hand. Heat a pot of salted water, bringing to the point right before it reaches a rolling boil. Add vinegar. Gently add one egg to the water and cook 3-4 minutes (depending how runny you like your eggs....I like mine very runny!). Using a slotted spoon remove the egg from the pot and dip into the bowl of ice water (this will immediately stop the cooking process and remove and taste of vinegar from the egg). Hold the egg on a papertowl-lined plate. Cook the remainder of the eggs, following the same process.
  • Add the pancetta to the pan with the kale and mix together. Reheat, if necessary, and season to taste with salt and pepper.
  • When polenta finishes cooking, add parmesan cheese and season lightly with salt and pepper.
  • Add a few spoonfuls of polenta to your bowl, line the perimeter with the kale and pancetta mixture and top with two poached eggs.

Nutrition

Per serving:
  • Calories:- 165
  • Fat:- 5 g
  • Cholesterol:- 13 mg
  • Sodium:- 62 mg
  • Carbohydrate:- 52 g
  • Fiber:- 6 g
  • Protein: 38 g