Cheesy Polenta with Steak and Poached Eggs is the ultimate of country comfort and fitting for the last bit of this winter weather. This dish makes great use of leftover roasted vegetables and steak from the week’s dinners.
Dish Count :: 2 Saucepans + 1 Baking Sheet
I’m torn between the coziness of winter and bright pull of spring. Growing up, there was giant cedar tree outside my window with large hanging boughs, and fringes of green cedar all around. Amongst those boughs were hundreds of chickadees and tweety birds that always started my day with chirps and songs – like my own personal version of Snow White with little birds that tied bows in my hair and sang a merry tune. The song birds always make me think of spring and crisp mornings. I’m torn between cozy fire filled nights with Ben and Huck curled up in my yoga pants, but equally as excited at the possibilities and fresh blooms of spring.
Oh, who am I kidding, yoga pants are a year ’round thing.
This dish is a riff on one that I had with Beka on a girl date out a few weeks ago. Manhattan on Capitol Hill in Seattle is classic comfort and meat-on-a-plate fare. We all know of my proclivity for things with an egg on top, and this 2014 theme continues with this. If you’ve never tried a poached egg – then try one immediately. This tutorial on how to poach an egg will clear up an nerves you might have, and give you perfect poached eggs time after time.
And if you’re worried about all the separate pieces of this dish – don’t worry. This polenta is great for using up all the leftovers from your week – use any leftover veggies you have, or steak that you just couldn’t finish. Maybe I’m weird, but I’m a sucker for repurposing leftovers into something grander than their beginnings.
Cheesy Polenta with Poached Egg and Steak
Packaged Polenta Mix
1 Tbsp Butter
½ cup Shredded Cheddar Cheese
1 Tbsp Vinegar
Roasted Broccoli, or other roasted vegetable
Sliced Cooked Steak or Chicken Breast reheated
Prepare polenta according to package directions. Mix in butter and shredded cheddar.
In a shallow pan, bring water to a rolling simmer. Add vinegar to the water. Using a spoon, swirl the water to make a small whirlpool. gently crack and slip the eggs into the water one at a time. Let them simmer in the water for 3 minutes or until the whites are set.
In a bowl, add in polenta, and top with poached eggs, roasted vegetables, and reheated steak or chicken breast. Season with pepper and chipotle Tabasco sauce. Serve immediately.
Inspired by Manhattan Seattle