And, finally, it rains. Not so joyous an occasion for sun bathers, felines, and other bitter Betsy-types, but most of California breathed a slight sigh of relief when the skies opened up this morning. My reaction? “I don’t have to water my plants!” and a beer was opened in observance of this glorious day. So, I’m in the celebration camp, but probably for the wrong (read: lazy) reasons.
The current obsessive streak I’m on seems to involve some sort of poached egg, because what is not bettered by the addition of that distinguished protein? Toast, soup, hash, tomato sauce, and, today– creamy polenta. Paprika, cumin, corn, and sweet potato played supporting roles, and should be applauded for their stellar performances.
Amen for rainy days and the food projects that comes with them.
Skillet Eggs and Polenta
2 T butter
1 sweet potato, peeled and diced into 1″ chunks
1 jalepeno, seeded and diced fine
1 c corn kernels (if using frozen, run under water to defrost and let drain until fairly dry)
1/2 t paprika
1/2 t cumin
1/2 t salt
pepper
2.5 c stock
3/4 c polenta
1 c shredded Manchego cheese
1/4 c sliced green onion
4-6 eggs
hot sauce (Sriracha is my favorite)
Heat a large, oven-proof skillet on the stove over medium-high heat. Add butter and, when melted, add the sweet potato. Saute for about 5 minutes, then add the jalapeno and cook for another few minutes, or until soft. Add the corn, paprika, cumin, salt, and pepper when the sweet potato is mostly cooked. Cook another 5 minutes or until fragrant and the corn has started to brown. Remove the veggies from the pan and set aside. Preheat your oven to 400.
Add the stock to the pan and bring to a boil. Whisking constantly, slowly pour in the polenta until incorporated (if you move too quickly, the polenta will be lumpy). Cook for 10-15 minutes over low heat, or until polenta is creamy and soft. Stir in cheese and half of the green onions, then taste for salt. Turn off heat and stir in half of the veggie mixture. Level out the top with a spatula and pile the rest of the veggies in the middle. With a ladle create 4-6 craters around the center vegetable mound. Crack an egg into each one, sprinkle with salt and pepper, then place the whole pan into your preheated oven. Cook 10-15 minutes, or until the whites are set. Remove, sprinkle with extra cheese and the remaining green onions, and serve with hot sauce.
- 2 T butter
- 1 sweet potato, peeled and diced into 1" chunks
- 1 jalepeno, seeded and diced fine
- 1 c corn kernels (if using frozen, run under water to defrost and let drain until fairly dry)
- ½ t paprika
- ½ t cumin
- ½ t salt
- pepper
- 2.5 c stock
- ¾ c polenta
- 1 c shredded Manchego cheese
- ¼ c sliced green onion
- 4-6 eggs
- hot sauce (Sriracha is my favorite)
- Heat a large, oven-proof skillet on the stove over medium-high heat.
- Add butter and, when melted, add the sweet potato. Saute for about 5 minutes, then add the jalapeno and cook for another few minutes, or until soft.
- Add the corn, paprika, cumin, salt, and pepper when the sweet potato is mostly cooked. Cook another 5 minutes or until fragrant and the corn has started to brown. Remove the veggies from the pan and set aside.
- Preheat your oven to 400.
- Add the stock to the pan and bring to a boil.
- Whisking constantly, slowly pour in the polenta until incorporated (if you move too quickly, the polenta will be lumpy). Cook for 10-15 minutes over low heat, or until polenta is creamy and soft.
- Stir in cheese and half of the green onions, then taste for salt.
- Turn off heat and stir in half of the veggie mixture. Level out the top with a spatula and pile the rest of the veggies in the middle.
- With a ladle create 4-6 craters around the center vegetable mound. Crack an egg into each one, sprinkle with salt and pepper, then place the whole pan into your preheated oven.
- Cook 10-15 minutes, or until the whites are set. Remove, sprinkle with extra cheese and the remaining green onions, and serve with hot sauce.
OMG I am making this asap….. siiiiiiiiiiiiiiiiiiiiiiiiiii