[Navy Blue Kitchen] Daring Cooks: Polenta Cakes with Poached Eggs & Roasted Asparagus

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Feb 15, 2012, 4:14:55 PM2/15/12
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Ok, I know that I promised all of my February posts would be freezable, but it’s the 15th so I have to put up my Daring Cook’s post!  Sadly it does not fall into the category of things that freeze well…but I promise to get back to freezer foods shortly! 

The challenge for this month was frying patties with a very wide scope- I could basically combine any ingredients in a flattened disk, coat it in something, and then either bake or fry.  Of course I went with the frying option.  I decided to make polenta cakes to soak up runny poached eggs.  It was so easy and they browned perfectly! 

If you are not an egg fan, these would also be delicious at dinner paired with almost any kind of meat.  If you have never poached an egg- don’t be scared!  Watch one of these helpful videos and you will be a pro. 

serves 6
Click here to print

1 box quick cooking polenta
½ cup Parmesan
Sea salt
1 tablespoon butter
½ cup flour
1 egg (for the egg wash)
1 cup panko breadcrumbs
Canola oil
6 eggs (for poaching)
Roasted asparagus (or another yummy vegetable)

Make the polenta according to box instructions, then mix in the parmesan and sea salt to taste.  Pour into a buttered 8x8 pan and let cool.  Once the polenta has cooled completely, cover and refrigerate overnight. 

When you are ready to make the cakes, cut the polenta into round discs.  I used an inverted wine glass and it worked perfectly.  A biscuit cutter would be ideal.  Set up the frying station: put the flour and breadcrumbs each on their own plate, then put the egg in a bowl and beat it with a little bit of water.  Dredge each patty in flour, then dip it in the egg, and finally coat it in panko.  Continue with the remaining polenta.

Next, heat about 2 tablespoons of canola oil in a large, flat bottomed pan over high heat.  The bottom of the pan should be completely covered in oil, so adjust accordingly.  To test whether the oil is ready for frying, throw in a tiny droplet of water.  If it sizzles, you’re good to go.  Using tongs, add the polenta cakes to the oil.  Depending on how big your pan is, you may want to do this in two batches.  If they get too crowded they won’t cook evenly. 

Cook them for about 3 minutes on each side, or until nicely browned, then remove to a cooling rack.  You can put the cooling rack on a baking sheet and transfer the cakes to a 250 degree oven until you are ready to eat.   Top with a poached egg and your roasted vegetable of choice. 

Posted By Emily to Navy Blue Kitchen at 2/15/2012 01:14:00 PM
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