RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3837
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| Recipe Name: |
Polenta Egg Cups with Balsamic-Roasted Grapes and Sausages - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$1.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Regular-sized muffin tin |
| Suggested Sides: |
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| Comments: |
These can be served either warm or at room temperature, making them a great option for a brunch buffet!
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Ingredients:
0.75 Cup milk, whole
1 to taste salt and pepper
1 Pound grapes, red seedless
6 Ounce(wt)s arugula
10 Each basil, fresh torn
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Directions:
Preheat oven to 425 degrees.
Butter a nonstick, regular-size muffin tin.
Bring the milk and stock to a bubble in a medium-sized stock pot over medium heat. Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3 to 4 minutes.
Turn off the heat, add in the cheese and season with salt and pepper.
While the milk and stock are coming up to a bubble, place the sausages and grapes on a baking sheet. Drizzle them with oil and season with pepper. Pour the balsamic over everything and pop the baking sheet into the oven for 20 to 25 minutes.
Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip spoon into water so it won?t stick to the polenta). The well will be relatively large but that?s ok -- you want the egg to have a little nesting place so it won't overflow out of the tin.
Once you have made all the wells, crack an egg into each of the polenta-filled cups.
Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit.
In a medium-sized serving bowl mix together the arugula, basil, and lemon juice. Drizzle with some oil and season with a little salt and pepper. To serve the polenta egg cups, run a small butter knife around the edges of the polenta to loosen it from the sides of the muffin tin. Gently pry them out with a fork or a knife and serve with the sausages and salad alongside. |
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| Nutrition per Serving: |
| Calories: |
396 |
Total Carbs: |
31.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
225.9 |
Fat: |
38.2 |
Protein: |
14.87 |
| Fiber: |
1.46 |
Sodium: |
301.99 |
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