Skip to main content

Grilled polenta with gigante beans and sunny side up egg



August 4 2012, Saturday brunch


WHAT:
  • 1 package TJ's organic Polenta 
  • 1 bottle TJ's greek gigante beans 
  • egg
  • onions
  • oregano
  • salt, pepper
  • rosemarie
  • balsamic vinegar glaze
  • hot sauce (optional)
  • slices of olive (or any other) bread for crostini
  • olive oil
HOW:
  • Cut Polenta log length wise and make 5-6 long slices
  • grill polenta  slices on both sides with some oil in a pan until slightly brown and crispy. 
  • once done, add some oregano, salt and pepper and let it rest on side
  • caramelized some onions
  • heat the beans in separate pan
  • cook 1 egg at a time - sunny side up
  • add some salt and pepper on top of the egg
  • to serve, put 2 slices of polenta on bottom, add some beans on top, slowly slide egg on top of the beans. Add some onions on top.
  • garnish with some balsamic vinegar glaze and rosemarie. Add hot sauce if needed. 
  • Make some olive bread crostini and drizzle it with some good olive oil and  balsamic vinegar glaze
  • enjoy!


Comments

Post a Comment

Popular posts from this blog

Upma Tamale

January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minut...
2 comments
Read more

Chilaquiles ( or Moleaquiles)

July 13, 2013, Saturday brunch WHAT: 6 medium size corn tortillas, each cut into 4 pieces  5-6 tbsp oil for frying Eggs Cilantro Chredded Cheddar or crumble  cotija or any other cheese For sauce:  1tbsp oil 8oz tomato sauce can 1/1.5 tbsp garlic paste 6oz water 1 tbsp guajillo chili powder (adjust per your taste and type of chili) 1 tbsp chipotle chili powder   (adjust per your taste and type of chili) 1 tsp salt  or to taste  1 tsp black pepper 1 tbsp dry oregano 1 tbsp cumin powder 1 tbsp cocoa powder HOW: Make chips and eggs: heat oil in a skillet and fry each piece of tortilla for few minutes on both sides Remove when crispy  Sprinkle some chili powder once out of oil Fry egg on one side, add salt, pepper and some red chili powder on top while cooking Make sauce: heat oil in a sauce pan Add garlic paste, chili powders, salt, pepper, oregano, cumin and sauté for ...
Post a Comment
Read more

Green Curry Rice "egg roll"

July 23, 2011, Saturday Brunch WHAT: left over green curry (blend it so it is smooth paste to avoid big pieces of veggies in it otherwise it will be hard to roll) sticky rice (or left over rice) 2ggs 1 tbsp Soy sauce 1 tsp crushed garlic handful green onions handful basil sriracha sauce (or any hot sauce) salt - pepper HOW: combine crushed green curry and sticky rice, make sure it is not too liquidy   create sushi like log by rolling it in a bamboo mat or aluminum foil (like  http://mannyljr.typepad.com/ ). it should be about same length as your omelet diameter. combine eggs, salt, pepper, soy sauce, crushed garlic and green onion and make very thin omelet. put omelet on a flat surface, add lots of basil, sriracha sauce as first layer put sticky rice log on it and start rolling and at the end hold with toothpick you can use left over green curry[blended] as dipping sauce once done, you can cut in half or three pieces...
2 comments
Read more