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.
Servings 2 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.