Poached Egg with Crisp Polenta and Jalapeño
serves: 4 people
prep: 20 minutes
cook: 20 minutes
- 1 cup cornmeal
- 2 cups chicken stock
- 1 cup shredded cheddar cheese
- 8 jalapeños
- 2 shallots
- 2 tomatillos
- 4 eggs
- 1 bunch chives
- 2 tablespoons grape seed oil
- 1 tablespoon butter
- salt and pepper to taste
This dish makes an excellent breakfast but would also be delicious for brunch, lunch or dinner. Simple spicy deliciousness.
The jalapeño seeds are very spicy, but it’s easy to adjust the heat of the sauce.
The make the polenta mix the chicken stock and corn meal and cook over medium heat for about 20 minutes stirring often. Finish by stirring in the cheddar cheese and pouring the mixture into a small casserole dish to set. The polenta needs to be chilled for at least a couple hours (or overnight) before cutting. Using a knife or a mold, cut the polenta into 4 portions.
To make the jalapeño sauce, slice the jalapeños, the shallots, and the tomatillos all in half and broil skin up in the middle of the oven for about 10-15 minutes or until the veggies begin the blacken. The jalapeño seeds are very spicy, but it’s easy to adjust the heat of the sauce. For the mildest possible version of this sauce remove the seeds and rinse the jalapeño before roasting. For a medium version, roast with the seeds but discard seeds before adding to food processor. For an extra spicy version, roast with the seeds and add the seeds to the food processor as well. Transfer jalapeño, shallots and tomatillos to a small food processor and pulse until a chunky salsa forms. Season with salt and pepper and reserve.
Slice the chives as thinly as possible.
Fry the polenta cake in grape seed oil until crispy and brown. Cook the eggs however you like them in butter. Spead a bit of the salsa on eat plate, top with crispy polenta and egg and a sprinkle of chives.