"Pumpkin polenta topped with a fried egg, toasted pepitas, pomegranate seeds & fresh herbs. This is so comforting and seasonal..just make polenta according to directions and stir in a few spoonfuls of pureed pumpkin. It's so good!"
Pumpkin Polenta Topped with Fried Egg & Red Onions
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Recipe Intro From lorindabreeze
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Details
Prep time 5mins
Cook time 30mins
Serves or Makes: 3 - 4
Recipe
For the Pumpkin Polenta
- 4 cups water
- 1 teaspoon salt
- 1 cup coarse polenta
- 2 tablespoons butter
- 1 cup pumpkin puree, homemade or store-bought pure canned pumpkin)
For the Fried Eggs and Onions
- 3 - 4 large eggs
- 1/ 3 cup red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- 1/ 4 cup pomegranate seeds
- 1/ 4 cup toasted pumpkin seeds
- Handful of fresh herbs (sage and thyme are recommended)
Make the Polenta
Method
Step 1
Bring water and salt to a boil in a saucepan. Slowly pour the polenta into the water whisking as you do. Stir until it is creamy and there are no lumps.
Step 2
Turn heat to low and continue to stir every five minutes for about 20 minutes, until tender. Add the pureed pumpkin and butter, stirring until smooth for another 5 minutes. Turn off and put a lid on it to keep warm.
Make the Eggs and Onions
Method
Step 1
Put 1 tablespoon of the oil in a large skillet and lightly saute the onions until soft and golden. Set aside.
Step 2
Add the other tablespoon of oil to the pan and spread evenly. Fry each egg until the whites are opaque and the yolk is still runny.
Assemble the Plates
Method
Step 1
Divide the polenta into the four plates or bowls. Top each one with a fried egg. Garnish with the onions, pomegranate seeds, pumpkin seeds & fresh herbs. Add a few grinds of salt & fresh pepper to taste