Cheesy Polenta Bowl with Roasted Carrot, Fennel and Poached Egg

This polenta bowl is simple but so comforting. It has three harmonious components: golden roasted carrots and fennel, creamy cheese-enriched polenta, and a soft poached egg.

Together they form a complete vegetarian main that's balanced and satisfying without being heavy.

Roasting brings out the natural sweetness of both carrots and fennel. The carrot becomes earthier and slightly caramelized, while the fennel softens, turns delicately fragrant with a soft inside and crispy whisps.

The jammy richness of egg yolk is the perfect complement to this comforting meal.

The elements are cooked all at the same time, so you can have the meal cooked in about 30 minutes. The vegetables roast while the polenta simmers. The eggs are poached at the end so everything is served warm.

The proportions below serve two generously but can easily be doubled.

Instructions

Preheat and prep

Start by preheating the oven to 200°C (400°F) convection (fan) if you have it. If not, it may take about 5 minutes longer to roast. A metal baking sheet is best for roasting. Line with parchment paper for easy cleanup.

Wash the fennel, carrot and fresh thyme. Trim the fennel and carrot of any mushy, dry or brown bits. Before cutting, pat the fennel and carrot dry. This helps for better roasting and is easier to do before cutting.

Cut the fennel across the widest part, and then cut the halves into thin wedges. The segments will come apart like an onion. Thinner wedges have more surface area and are better for roasting.

Cut the carrot into batons a similar width and length as the fennel.

Toss the carrots and fennel with olive oil, fresh thyme, garlic, salt, and black pepper, then spread in a single layer on the baking tray.

Roast

Roast for about 25 minutes, turning once halfway through, until the vegetables are tender and lightly caramelized at the edges.

Prepare the polenta

While the vegetables roast, bring 500 ml (2 cups) of water and/or milk to a gentle simmer in a medium saucepan. Gradually whisk in 120 g (¾ cup) coarse polenta.

Lower the heat to low and cook, stirring regularly, for 15-20 minutes until thick and creamy. If it tightens too much, add a splash of additional water or milk.

Once the polenta is smooth, remove from the heat and stir in 2 tablespoons butter and ¼ cup grated Pecorino, Gruyère or other strong dry cheese. Season with salt and pepper to taste.

Poach the eggs

Toward the end of cooking, bring a shallow pot of water to a gentle simmer (not a bubbling boil). A half teaspoon of white vinegar can help the egg white set, though it's optional.

Crack each egg into a small cup and slide it into the water. Poach for 3-4 minutes for a soft yolk, then lift out with a slotted spoon and drain briefly.

Assemble the dish

To serve, spoon the warm polenta into two bowls. Top with the roasted carrots and fennel.

Place two poached eggs on each portion. Finish with black pepper and an extra grating of cheese if desired. Serve immediately.

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Recipe