SUMMER BAKED EGGS IN PARMESAN POLENTA WITH RED PEPPERS, BASIL AND SPINACH
Serves. 4-6
INGREDIENTS:
For the parmesan stock
Parmesan rind
Any of these vegetables (celery, carrots, mushrooms, leeks, onions, parsley)
For the baked eggs in parmesan polenta
900ml parmesan stock
120g coarse polenta (not instant)
A handful of fresh basil leaves, torn
60g spinach or cavolo nero
100g Parmesan cheese, grated
3 tbsp roasted red peppers, chopped
4 to 6 eggs
sea salt and freshly ground black pepper
METHOD:
Pre-heat the oven to 180oC.
Start by making the parmesan stock. Roughly chop the vegetables and place in a saucepan. Add the parmesan rinds, fill the saucepan with cold water, season with sea salt and freshly ground black pepper. Bring to a boil, turn down to a simmer and cook for an hour, until the broth is rich and flavourful, then strain and set aside.
Next cook the polenta. Place a shallow casserole dish over a medium heat and pour in the parmesan stock, once the stock is boiling, reduce the heat to low and whisk in the polenta, and season with sea salt. Keep whisking until the mixture thickens slightly, about 5 minutes. Stir in the fresh basil leaves, followed by the chopped greens. Stir in grated parmesan cheese and the chopped roasted red peppers.
Cover the pan and bake for 20 minutes in the pre-heated oven, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 minutes, until the liquid is absorbed and the polenta is tender.
Next add the eggs. Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste.
Season with sea salt and freshly ground black pepper, sprinkle with fresh herbs and more grated parmesan cheese before serving.
Serve alongside a green salad.
