Sheep's curd polenta with poached egg | Creamy warm breakfast
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25 min
Quick
Kifli Kukták
Klasszikus magyar és erdélyi reggeli kényeztetés: forró, krémes juhtúrós puliszka tökéletesen folyós sárgájú buggyantott tojással, hűs tejföllel és friss újhagymával. Laktató és melengető napindító az őszi reggeleken.
Ingredients
Preparation method
Preparing the polenta
In a medium saucepan, bring the water to a boil with a teaspoon of salt. When simmering, slowly sprinkle in the cornmeal while whisking continuously with a hand whisk to prevent it from clumping.
Reduce the heat to low and cook the polenta, stirring frequently, for 10–12 minutes until it reaches a thick, creamy consistency and pulls away from the sides of the pan.
Remove from the heat, stir in the cold butter, then fold in three-quarters of the crumbled sheep's curd cheese. Taste and season with freshly ground black pepper.
Chef's tip
The secret to the perfect poached egg is fresh eggs: the fresher the egg, the better the white stays together in the simmering vinegared water.
If you like bolder flavours, when serving you can drizzle a few drops of paprika-infused heated oil or sprinkle crispy bacon cracklings on top of the polenta.
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