THE TREASURY

Easy Polenta, Fried Egg, and Greens

Posted in Meals, Recipes by ameliadean on May 3, 2010

The following recipe ticks a number of essential boxes. With a nice protein-fat-carbohydrate ratio and good sources of iron, calcium and folic acid, this dish is as nutritious as it is tasty. If you decide to use instant polenta, like I did, you will have a well-rounded meal in less than ten minutes. It’s dead cheap, dead easy, and a perfect dinner-for-one.

EASY POLENTA, FRIED EGG, AND GREENS

1/2 cup instant polenta

1 1/2  water

1 or 2 cloves of garlic

1 bunch fresh chard and/or other seasonal greens

1 free range egg (preferably room temperature)

1 tablespoon olive oil

Tablespoon salt of vegetable stock

Freshly ground black pepper to taste

*1/4 cup grated cheese and fresh herbs of your choice

I am not going to make this meal any more complicated than it should be. This dish can be assembled in three easy steps, all of which can be done simultaneously. Think of it as a test in multitasking!

1) Make your instant polenta. Add salt or stock to water and bring to a boil. Turn the heat down to low and whisk in the cornmeal slowly. Cook up to five minutes while stirring continuously. Remove from heat and toss in any herbs and shredded Parmesan or mozzarella that you fancy. Polenta should be thick, creamy, and smooth. Pour onto a plate or into a serving dish.

2) Make your chard. Slice some garlic cloves and toss into pan with olive oil. Don’t let them brown. De-stem the chard or kale leaves. Cut stems into small chunks, shred leaves into ribbons. Toss stems in first, then the leaves. Sauté to your taste and place on polenta.

3) Fry an egg and toss it on top!

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