A brunch-perfect and satisfying dish, my Polenta Patties with Poached Egg + Beetroot Relish is what happens when you take simple, fresh ingredients and pile them on top of each other. Fluffy, yellow polenta and parmesan cheese are rolled in panko breadcrumbs and cooked until golden and crunchy. Topped with sweet beetroot relish, chard and an oozy poached egg – it’s a beauty.
If you have never poached an egg – don’t be scared! 3 minutes with Curtis Stone and you will be poaching like a pro in no time at all – How to Poach Eggs with Curtis Stone
2 cups water
½ cup instant polenta
1 x 120g tin of applesauce
½ cup freshly grated parmesan
2 tbsp chopped rosemary
¼ cup milk
2 eggs – free range, organic if possible
1 egg – for egg wash
1 cup panko bread crumbs
2 tbsp sesame seeds – black and white
Good quality store bought beetroot relish
1 cup swiss chard, roughly chopped and wilted
Place the water and applesauce in a large saucepan over medium heat and bring to the boil. Gradually add the polenta, whisking continuously for approx. 2-3 minutes. If looking a little dry add some more water. Remove from the heat and stir through the parmesan, rosemary, salt and milk. Set aside and allow to cool for 10 minutes. Taste and add more parmesan to your liking.
Spoon and press the polenta into a lightly greased cake tin and pop into the fridge to set. When ready to make the patties, remove from the fridge and cut the polenta into round discs. I used a biscuit cutter which worked well.
Put the egg for the egg wash into a bowl and whisk with a little bit of water. Put the breadcrumbs on a plate and add sesame seeds. Mix to combine. Dredge each patty in the egg wash and then coat with the panko and sesame mixture. Continue with remaining polenta.
Heat approx. 2 tbsp of vegetable oil in a large, flat frying pan over medium heat. Pop the polenta patties into the oil. Cook for about 3 minutes of each side, or until nicely browned, then remove to a cooling rack. You can pop the patties into a low-heated oven to keep warm until you are ready to eat.
Top patties with beetroot relish, wilted chard and a poached egg and enjoy.
Makes 4 small patties – Serves 2