Polenta with prosciutto and poached egg

4 servings

30 minutes

Chef Dmitry Gusarov shared the recipe from the Kalabasa restaurant menu with us.

Energy value per serving

• Calories: 945.5
• Proteins: 33.6g
• Fats: 55.2g
• Carbohydrates: 75.2g

Ingredients

• Corn flour for polenta: 400 g
• Water: 1600 ml
• Cream 33%: 400 ml
• Turmeric: 4 g
• Salt: to taste
• Parmesan cheese: 200 g
• Prosciutto: to taste
• Chicken egg: 4 pc

Cooking steps

1. Put the pot of water on high heat.

   Required ingredients:

   • Water: 1600 ml

2. Once the water boils, add the polenta.

   Required ingredients:

   • Corn flour for polenta: 400 g

3. Reduce the heat to medium and cook, stirring constantly with a whisk.

4. Add cream, parmesan, and turmeric to the polenta. Continue stirring.

   Required ingredients:

   • Cream 33%: 400 ml
   • Parmesan cheese: 200 g
   • Turmeric: 4 g

5. Salt to taste.

   Required ingredients:

   • Salt:  to taste

6. Continue stirring. Cook the polenta for 13-15 minutes until fully thickened.

7. Boil poached eggs. Pour water into a saucepan and put it on high heat.

   Required ingredients:

   • Chicken egg: 4 pieces

8. Once the water boils, stir it to create a vortex in the center.

9. Crack an egg in the center and boil for 3-4 minutes.

10. Take the poached egg with a slotted spoon.

11. Serve the cooked porridge in plates and place eggs on top.

12. Add a couple of slices of prosciutto.

    Required ingredients:

    • Prosciutto:  to taste

13. To serve.