This is an incredibly simple yet comforting dish, perfect for rainy days when you want a bowl full of something warm and filling. The dish is very quick to put together for a quick weekday dinner, for something more indulgent feel free to replace the fried eggs with braised beef or pork.
Preparation time 15 minutes
Cooking time 35 minutes
Serves 2-3 people
INGREDIENTS 125g polenta 30g parmesan 4 tablespoons butter or olive oil ½ bunch kale 1 leek 1 clove of garlic 4 eggs 450ml water or stock
EQUIPMENT Chopping board and knife Two medium sized pots One frying pan Spatula Wooden spoon or spatula Whisk
1. Begin by removing the stems form the kale and discarding them. Finely slice the kale and set aside. Remove the green part from the leek and reserve for making stock or soups. Cut remaining portion of the leek in half through the centre and rinse out any dirt that may have caught itself in between the light green layers. Chop the leeks into slices. Peel and finely mince the garlic.
2. Place a pot over medium high heat and add the leeks along with a tablespoon or two of butter or olive oil. Season with plenty of salt and pepper and allow to cook until softened. Add the chopped garlic and cook for 1-2 minutes or until the garlic is fragrant and softened.
3. Add the chopped kale to the pan and coat in the mixture of cooked leeks and butter. Add roughly 50ml of water to the pot and place a lid on it. Allow to cook over medium high heat for 15 minutes or until the kale is tender. Remove the lid from the pot and allow the water to reduce until almost dry.
4. For the polenta, bring 450ml of water or stock up to a boil in a medium sized pot. Season well with salt. Begin whisking the water to create a vortex and slowly pour in the polenta while continuing to whisk.
5. Reduce the heat to low and cook gently while stirring until the mixture is homogenous, making sure it doesn’t get stuck. Cook for 10-15 minutes while stirring occasionally or until the polenta is smooth enough for your liking. Finish by grating in most of the parmesan (saving some to finish the dish) and seasoning with enough salt to taste. Don’t be afraid to season with a good amount of salt!
6. For the eggs, place a non-stick frying pan over medium heat until the pan is hot, roughly 1-2 minutes depending on your stove. Add a tablespoon of butter to the pan and swirl until the base of the pan is coated with foamy butter. Add the cracked eggs to the pan and sprinkle with salt. Cover the pan with a fitting lid and allow to cook for 3-4 minutes or until the white is just cooked through and the yolk is still nice and runny.
Getting the timing right will require getting to know your stove and cookware but you can always peek under the lid and check the eggs. If your eggs are cooking too quickly you can turn the heat off while they are covered, and they will gently steam till they are cooked.
7. Lay the eggs over a heaped bowl of polenta and kale and finish by grating more parmesan and grinding some freshly ground black pepper over the eggs.
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