Best Health – August-September 2019

64 AUGUST | SEPTEMBER 2019 best health besthealthmag.ca

CREAMY CORN POLENTA WITH BALSAMIC ROASTED TOMATOES

AND POACHED EGGS

PHOTO OPPOSITE

MAKES: 6 SERVINGS | PREP TIME: 7 MIN. PLUS SOAKING OVER-

NIGHT | COOK TIME: 40 MINUTES

For a vegetarian dish that’s perfect for lazy summer

weekends, check out this tasty polenta dish. Polenta is

a simple Italian porridge made from medium- or coarse-

ground cornmeal. It’s arguably one of the cheapest yet most

delicious ingredients you can buy, so we always keep a bag

in the pantry for last-minute entertaining.

One caveat: Don’t bother with the instant stuff. Yes, it is

faster and easier to cook and doesn’t require quite as much

of a biceps workout, but it yields a bland, gloopy mess.

The key to amazing polenta is the grain-to-liquid ratio – we

believe that one part cornmeal to five parts liquid yields the

creamiest, lightest consistency.

Paired with the supple pop of fresh corn, sweet roasted

balsamic tomatoes and runny rich eggs, this dish is a cheap

and cheerful yet elegant and impressive vegetarian main

that’s perfect any time of day.

INGREDIENTS

POLENTA

5 cups (1.25 L) water

1 cup (250 mL) cornmeal

1½ tbsp (45 mL) unsalted butter

1 tsp (5 mL) salt

3 ears corn, kernels removed

¾ cup (175 mL) grated Parmesan cheese

¼ cup (60 mL) part-skim ricotta

ROASTED BALSAMIC TOMATO

6 Roma tomatoes, cut in half lengthwise and seeded

2 tbsp (30 mL) olive oil

3 small cloves garlic, thinly sliced

1 tbsp (15 mL) balsamic vinegar

Pinch each salt and pepper

GARNISH

12 large eggs

¼ cup (60 mL) corn nuts

¼ cup (60 mL) fresh basil leaves

Salt and pepper (to taste)

BEST BITES

METHOD

1. The night before, mix together water and cornmeal and let
   sit overnight at room temperature.


2. Preheat oven to 450°F (230°C) and line a baking sheet
   with parchment paper.


3. ROASTED BALSAMIC TOMATOES: In a medium bowl,
   toss tomatoes with oil and spread onto prepared baking
   sheet. Sprinkle with garlic, drizzle with vinegar and add salt
   and pepper. Roast for 20 to 25 minutes until tomatoes are
   caramelized and shrunken.


4. POLENTA: In a medium saucepan, bring water and
   polenta mixture to a boil and add butter and salt. Start
   whisking continuously (the polenta should be spitting). After
   3 minutes of whisking, reduce heat to low (to stop spitting)
   and continue to stir frequently with a silicone spatula. After
   20 minutes, stir in corn, Parmesan and ricotta and continue
   to cook until polenta pulls away from sides of pan, about 10
   minutes. Season with salt and pepper.


5. GARNISH: Finally, bring a pot of water, filled 4 inches
   high, to a simmer. One at a time, crack each egg into a
   small bowl and tip it into the pan. Cook in barely simmering
   water until white is set, about 4 minutes. Remove egg with a
   slotted spoon to a plate with a paper towel and top with salt
   and pepper. Repeat with remaining eggs. To serve, divide
   polenta into 6 bowls and top with roasted tomatoes, eggs,
   corn nuts and basil leaves. Enjoy immediately.

PER SERVING

477 calories, 24 g protein, 25 g fat (7 g saturated fat),

43 g carbs, 4 g fibre, 440 mg cholesterol, 442 mg sodium

Soaking your

cornmeal overnight

can cut your stirring

and cooking time

in half!

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TO

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