"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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Prep time: 5mins
Cook time: 30mins
Serves or Makes: 3 - 4
Recipe Card
ingredients
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)
ingredients
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
ingredients
Garnish
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pumpkin seeds
- Handful of fresh herbs (sage and thyme are recommended)
Method
Make the Polenta
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
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
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