Polenta, asparagus & Poached Egg

Ricardo Soares

Ricardo Soares

30th January 2011

Polenta, asparagus & Poached Egg

WHEN MAKING POLENTA, MEASURE INTO PORTIONS/CUPS AND LEAVE TO SET.
REHEAT AND BEAT UNTIL SOFT, ADD A L

Ingredients

  • FOR THE PASS 4 ITEMS - WARM TOMATO FONDU / PARMESAN TUILLES / FRIED SAGE LEAVES / BEURRE BLANC
  • RECIPE
  • 1 cup COOKED SOFT POLENTA - SEE SEPARATE RECIPE SHEET
  • 2 tablespoons TOMATO FONDU or TOMATINA
  • 5ea ASPARAGUS SPEARS - LARGE, TRIMMED AND CUT 14cm LONG
  • 1 ea POACHED EGG - BLANCHED & SOFT
  • 1 portion BEURRE BLANC - BASIC - SEE SEPARATE RECIPE SHEET
  • 1 ea PARMESAN TUILLE - SEE SEPARATE RECIPE SHEET
  • 2 tablespoons COOKED WILD MUSHROOMS - SAUTEED WITH CHOPPED PARSLEY ADDED
  • FEW FRIED SAGE LEAVES

Method

WHEN MAKING POLENTA, MEASURE INTO PORTIONS/CUPS AND LEAVE TO SET.
REHEAT AND BEAT UNTIL SOFT, ADD A LITTLE WATER IF NECESSARY UNTIL THE CONSISTENCY OF A THICK PORRIDGE IS REACHED
TASTE TO CHECK FLAVOUR AND SEASONING
COOK 5 ASPARAGUS SPEARS FOR 3-4 MINUTES UNTIL SOFT AND SEASON WITH SALT AND MILLED PEPPER
WARM THE POACHED EGG FOR 1-2 MINUTES & SAUTEE MUSHROOMS FOR 2 MINUTES, ADD CHOPPED PARSLEY 7 SEASON
PLACE POLENTA IN CENTRE OF WARM BOWL AND MAKE A WELL IN CENTRE, SPOON TOMATO INTO WELL, COVER WITH ASPARAGUS AND SERVE AS PER PHOTO.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you