Poached Egg Polenta

In an effort to uphold tradition, I make sauce every Sunday. If you don't have the time to make your own sauce, jarred sauce it okay, but make sure to jazz it up with salt, spices and herbs. Serves 2.

What You'll Need:

1 zucchini

1 C polenta

5 C water


2 eggs

2 tbsp white vinegar

Preparation: Boil 5 C salted water in a deep saucepan. When water is at a boil, slowly stir in polenta with a wooden spoon, and bring down the temperature of the pan. Cover and let simmer, stirring frequently. While the polenta is cooking, grill your zucchini, then quarter them. If you don't have a grill pan, I would recommend baking the zucchini. In a saucepan, heat your sauce. Bring 1 C water to a boil with 2 tbsp white vinegar for the eggs. Once the polenta is 3/4 the way cooked, add 2 tbsp olive oil. When the polenta is creamy, turn off the heat. Carefully crack the yolk of the egg into the water, leaving some egg white. After 1-2 minutes, carefully remove the eggs. Plate your polenta with the zucchini, sauce, and egg on top. Enjoy!

Alyssa D'Adamo