Recipe

Poached egg on grilled polenta with capsicum olive relish

An exquisitely Mediterranean breakfast dish served with a gorgeous capsicum olive relish.

Apr 30, 1975 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Poached egg on grilled polenta
  • 2 cup (500ml) water
  • 1/2 cup (85g) polenta
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 20 gram butter
  • 4 eggs
Capsicum olive relish
  • 1 tablespoon olive oil
  • 1 red onion (100g), chopped finely
  • 2 clove garlic, crushed
  • 400 gram can crushed tomatoes
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon caster sugar
  • 1 tablespoon water
  • 1/2 cup (100g) roasted capsicum strips
  • 1/3 cup (55g) seeded black olives, halved
  • 1/3 cup loosely packed fresh-flat leaf parsley

Method

Poached egg on grilled polenta with capsicum olive relish
  • 1
    Oil a deep 19cm-square cake pan.
  • 2
    Bring the water to the boil in a large saucepan. Gradually stir polenta into the water; reduce heat, simmer, stirring, about 5 minutes or until polenta thickens. Stir in cheese and half the butter. Spread polenta into pan; cool 10 minutes. Cover; refrigerate about 45 minutes or until polenta is firm.
  • 3
    Meanwhile, make capsicum olive relish. Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Stir in undrained tomatoes. Add vinegar, sugar, the water, capsicum and olives; cook, uncovered, about 15 minutes or until mixture has thickened. Stir in parsley.
  • 4
    Preheat grill. Melt remaining butter. Cut polenta into 4 squares; brush with melted butter. Grill about 5 minutes or until browned lightly.
  • 5
    Half-fill a medium frying pan with water; bring to the boil. Break one egg into a cup; slide into pan. Repeat with remaining eggs; when all eggs are in the pan, return the water to the boil. Cover pan, turn off heat; stand about 4 minutes or until eggs are set. Remove eggs, one at a time, using a slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.
  • 6
    Spoon capsicum olive relish over polenta; top with egg.

Notes

Roasted capsicum strips are available from supermarkets and delicatessens. If you have a glut of red capsicums, you can always roast your own, slice thinly and keep, refrigerated, covered with olive oil, in a jar they are a great addition to salads, pizzas and toasted sandwiches

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