Poached Egg on Polenta with Kale Pesto

By neysa

Courtesy of Dan Stacy of Royal Fig Catering and the Seedling Truck! Photo courtesy of Bonnie Berry Photography

Ingredients

• for polenta:
• 1 quart milk
• 1 cup coarse ground cornmeal
• 3 tbsp unsalted butter
• 1 tsp kosher salt
• 2 oz shredded Parmesan cheese
• for kale pesto:
• 1 bunch kale
• 2 cloves garlic
• 1 tsp salt
• olive oil
• black pepper

Details

Adapted from theseedlingtruck.com

Preparation

Step 1

in medium pot warm milk and salt for 4-5minutes, do not boil. add in cornmeal while stirring till combined. continue stirring until mixture is creamy about 25 minutes. remove from heat and stir in butter and Parmesan cheese, let stand for 5 minutes for cheese and butter to melt. pour mixture into 9x13 cake pan lined with parchment paper and cool in refrigerator.
remove from refrigerator and cut into circles or squares. in a hot pan with a little oil saute till golden on each side, set aside.

for kale pesto
in a food processor add one bunch kale, stems removed, two cloves garlic, 1tsp salt and a few cracks black peppers. with food processor running drizzle in a high quality olive oil until mixture resembles a green paste. set aside

for poached egg
get a pan of water to a bare simmer and add 2tbsp white vinegar. crack egg into a small dish, swirl the water with a spoon and drop egg in the water. the cook time depends on many factors so check after 5 minutes but it could take closer to 8-10 minutes. you want a setup white with a runny yolk.

to assemble
put polenta cake on plate use your thumb to make a small divet in the top of the cake for the egg to rest. put poached egg on top and sprinkle with a little salt, then add a spoon full of pesto.