Creamy Polenta with Kale and Poached Egg
In the recent past, bacon has grown to have quite a scary reputation. And while we do not recommend eating processed meats from questionable sources, the latest report from the World Health Organization (WHO) was likely over-sensationalized by the media. When bacon is sourced from local organic practice producers, and contains no preservatives or additives, a little bit can be included in a healthy diet. In fact, bacon does have some nutritional benefits. It is high in protein, B vitamins, and contains saturated fat, which promotes brain function and is necessary for the absorption of fat-soluble vitamins (A, D, E and K).
This dish is comfort food at it's finest. Creamy polenta, vitamin K- packed kale and a poached egg - a nutrient-dense meal that will keep you satisfied for hours.
(Yield: 4 servings)
- 2 cups milk
- 2 cups water
- ½ teaspoon sea salt
- 2 cups coarse cornmeal
- 4 strips bacon
- 1 yellow onion, thinly sliced
- 1 bunch kale, stemmed, thinly sliced
- 4 eggs
- In a medium pot, bring milk and water to a rapid simmer. Season with salt. While continually whisking, gradually add cornmeal. Turn heat down to low. Continue whisking until polenta has thickened enough that it doesn't settle on the bottom of the pot when you stop stirring. Turn heat down to low, cover, and cook until polenta is creamy, a bit sweet, and no longer gritty, about 30 minutes, stirring occasionally to prevent polenta from drying out.
- Meanwhile, warm a skillet over medium heat. Add bacon and cook until crispy, stirring occasionally. Using a slotted spoon, remove bacon and set aside.
- Drain all but one tablespoon of bacon fat from the skillet. Add onions and cook until they begin to brown, about 4 minutes. Add kale and toss until it is coated in fat and begins to wilt. Stir in cooked bacon.
- To poach eggs, fill a medium pot halfway with water, bring to a slow steady simmer, and add a splash of vinegar or lemon juice. Using a spoon, stir water to create a vortex. Working with 1 egg at a time, crack an egg into a small cup or bowl and gently pour into the spinning water. Continue gently swirling the water to prevent the white from spreading. Cook until the white is opaque, 3-4 minutes. Using a slotted spoon, remove egg, and repeat with remaining eggs.
- To serve, place about 1 cup of polenta into a plate, and top with kale and egg.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.