Polenta with prosciutto and poached egg
4 servings
30 minutes
Chef Dmitry Gusarov shared the recipe from the Kalabasa restaurant menu with us.
Calories945.5kcal
Proteins33.6grams
Fats55.2grams
Carbohydrates75.2grams
Polenta cornmeal
400
g
Water
1600
ml
Whipping cream 33%
400
ml
Turmeric
4
g
Salt
to taste
Prosciutto
to taste
Chicken egg
4
pc
1
Put the pot of water on high heat.
- Water: 1600 ml
2
Once the water boils, add the polenta.
- Polenta cornmeal: 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.
- Whipping cream 33%: 400 ml
- Parmesan (Parmigiano Reggiano): 200 g
- Turmeric: 4 g
5
Salt to taste.
- 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.
- 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.
- Prosciutto: to taste
13
To serve.
