Creamy Polenta with Roasted Carrot, Fennel and Poached Egg

Creamy Polenta with Roasted Carrot, Fennel and Poached Egg

A comforting vegetarian main course this cheesy polenta bowl has earthy roasted carrots, fragrant fennel and soft poached egg. This recipe makes 2 very generous servings but can easily be doubled.

Course Main Course

Cuisine Fall, Vegetarian, Winter

Keyword Carrot, Cornmeal, Eggs, Fennel, Polenta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 629kcal

Equipment

metal baking tray
pot for polenta
pot for poaching eggs

Ingredients

1 fennel bulb
2 large carrots
3 tablespoons olive oil
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon salt
0.5 teaspoon black pepper
500 ml water or milk - about 2 cups
¾ cup coarse polenta 120 grams
2 tablespoons butter
0.25 cup grated Pecorino Gruyère, or other strong aged cheese
0.5 teaspoon vinegar

Instructions

roast vegetables

Preheat oven to 200°C (400°F) convection.
Trim and pat dry fennel and carrots. Cut fennel into thin wedges and carrots into similar-sized batons.
Toss fennel and carrots with olive oil, thyme, garlic, salt, and pepper. Spread on a metal tray.
Roast 20-25 minutes, turning halfway, until tender and caramelized. Non-convection setting may need 25-30 minutes.

make polenta

Meanwhile, bring 500 ml (2 cups) water and/or milk to a gentle simmer over medium heat.
Gradually whisk in 120 g (¾ cup) coarse polenta.
Lower heat to low and cook 15–20 minutes, stirring regularly, until thick and creamy.
Once polenta is cooked and smooth, stir in butter and grated cheese. Season to taste.

poach eggs

Bring a shallow pot of water to a gentle simmer (not boiling). Add vinegar to help the whites set.
Crack eggs into small cups and slide into water.
Poach 3–4 minutes for soft yolks. Remove with slotted spoon and drain.

assemble

Divide polenta between two bowls. Top with roasted vegetables and two poached eggs per bowl.
Finish with black pepper and extra cheese if desired. Serve hot.

Nutrition