Sunday, May 5, 2013

Goat Cheese Polenta with Poached Egg and Pesto

Folding my small desk back, and picking up my backpack, I squeeze past the student next to me, heading towards the front of the lecture hall. Placing my completed papers in the pile corresponding to form A, I can feel the stress melt away. It starts at the corner of my lips with a flicker of a smile, and then I can feel it in my shoulders as they begin to fall. 

My blue bike is tinted green from the pollen that has engulfed the town. The ride home is short, about ten minutes. The ninety degree heat is masked by the ravenous wind, leaving only a slight tingle of warmth on my skin. Back inside my apartment the stagnant air collects the heat, and I scramble to turn on all the fans. 

I stick my head in the fridge, and realize the majority of our food has gone bad. Their are some miscellaneous toppings left over from previous meals, and somehow the eggs haven't been polished off yet. My mind goes to pesto pasta, but theres no pasta in the cupboard. I'd resort to cereal, but theres no milk. If I hadn't taken off my pants already I would have half a mind to go to the store across the street, because it looks like my last resort is eggs and rice. 

Then it hits me. I have polenta! These beautiful pictures begin to race through my mind flooded with poached eggs, creamy cheese, and bright yellows and greens. My mouth begins to water, and I become conscious of how many times I've swallowed in the past thirty seconds. The fifteen minutes it will take to make this meal seem a lot closer to two hours. 



  • 1 cup of water
  • 1/4 cup of polenta
  • 1 egg
  • 1 tbs. vinegar
  • 1 tbs. goat cheese
  • 1 tbs. pesto
  • milk (optional)
  • parmesan
  • salt and pepper to taste

Add 1/4 cup of polenta to one cup of boiling water. Stir the polenta for a minute before turning down the heat to medium low. Continue to stir the polenta off and on until it thickens, about 5-7 minutes. If the polenta hardens more than your liking feel free to loosen it up with some milk. 

Meanwhile poach an egg by boiling some water in a small saucepan or pot with about a tablespoon of vinegar. The goal is to place the egg in the water a couple minutes before the polenta is done. It will take roughly 3-4 minutes for the egg to cook in slightly boiling water. 

Mix the goat cheese into the polenta and then top it with the egg and pesto. Add parmesan, salt and pepper to taste. 

I'd eat this for breakfast lunch or dinner any day. Although, when I am embarking on a lazy day, I substitute the poached egg for sunny-side up. Every 1/4 cup of polenta serves one person.


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