Polenta Bowl with Poached Eggs and Dressed Herbs
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Poached eggs nestled in creamy polenta and a lightly dressed salad of fresh herbs is my springtime version of a comfort bowl. Polenta is like a warm hug for your belly but it still feels a little lighter and brighter than something like jook or mashed potatoes, and I think the color looks so cheerful. The little salad that you see here was mostly foraged from my backyard garden but you can use what you have or what looks the best at your local farmers market.
This recipe has 4 components:
polenta: Don’t worry about looking for something labeled “potenta” at the store; polenta actually refers to the finished dish made of medium or coarse ground cornmeal. Simmering slowly with regular stirring allows the cornmeal to become tender and break down, leaving you with a light but satisfying base. (Adding crème fraîche enhances the creamy taste and texture, and delays the process of it firming up into cakes.)
poached eggs: The oozy yolks make little streams and pools in the polenta, and are what make this dish such a joy to eat.
soft herb salad: This lightly dressed little salad made of soft greens is meant to celebrate the bounty of spring produce. I foraged a medley of parsley, mint, basil, red veined sorrel, red shiso, nasturtium, pea shoots, and chive blossoms from my garden, which I then supplemented with some upland cress. Use what you have! This is also a great way to use up odds and ends of extra herbs that you’ve accumulated in your fridge from other recipes.
cheese shavings: Pecorino romano shavings are the most flavorsome way to add a finishing touch!
Click here to get the recipe on the Pete and Gerry’s site!
Thank you so much to Pete and Gerry’s for sponsoring this recipe!