By: Chef Mike Shannon
Individual Polenta Egg Bakes
2 Tablespoons of oil
1 clove of garlic, minced
1 large bunch of Swiss chard, rinsed, stemmed, and chopped
1 Tablespoon fresh thyme leaves, minced
2 cups cooked polenta (see below)
8 slices prosciutto, torn into pieces
6 ounces Gruyere, shredded
1.Generously butter the inside of 8 six-ounce ramekins and place on a perforated Convection Steam Oven pan. Prepare polenta per the recipe below.
2. Preheat a large sauté pan over medium-high heat, coat with oil, add garlic and sauté until fragrant. Add chard and sauté until wilted and tender, 5 or 7 minutes. Season with salt and pepper to taste and top with thyme. Reserve.
3. Divide polenta and prosciutto among ramekins. Layer chard and 2/3’s of the cheese on top. Make a slight depression in the center and carefully crack an egg into ramekins. Season with salt and pepper and divide the remaining cheese on top.
4. Place perforated pan with ramekins on rack position 2 in Convection Steam Oven Steam at 210 degrees for 15 to 18 minutes, or until the eggs are just set, or to your liking.
5. Remove from the steam oven and let cool for 3 minutes; serve warm.
½ cup of dried polenta
4 cups of water
2 tablespoons of butter
¾ cup of grated parmesan cheese
1.In a medium saucepan, bring water almost to boiling. Just before boiling, slowly whisk in polenta and cook for 8 to 10 minutes, stirring continuously as it thickens. Lower heat, cover, and continue to cook for 10 to 12 minutes more, stirring occasionally, until thickened. Remove from heat, add cheese and stir well. Taste, season, and reserve.
*Can buy pre-made polenta in 1 lb. log then slice into ½ inch slices to place at the bottom of the ramekins and sprinkle grated parmesan cheese on top.
Tomato Florentine – on top of polenta, layer chopped wilted baby spinach, then tomato slice, season with salt, pepper, and thyme, if desired. Then proceed with Gruyere cheese and egg; continue as directed.
Ham and Asparagus; season with salt, pepper, and thyme, if desired. Then proceed with Gruyere and egg; continue as directed.
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