Mary Miso - Recipes for every day - Cookbooks
Polenta:
500ml milk
500ml vegetable stock
1 bay leaf
200g polenta (bramata)
80g sbrinz cheese
2 table spoons unsalted butter
2 table spoons lemon juice
Poached eggs:
4 eggs
2 table spoons olive oil
salt and pepper
Long beans:
1 table spoon olive oil
1 clove of garlic, chopped
1 onion, chopped
500g green beans
4 table spoons bread crumbs
Polenta:
Bring milk, vegetable stock and bay leaf to boil. Add polenta and stirr well. Reduce heat and cook 45 minutes, hereby again and again stir around. Season with sbrinz cheese, butter and lemon juice.
Poached eggs:
Cover four cups with cling film (not too firmly) so it sags in the middle. Brush with olive oil. Crack the eggs and glide them onto the cling film. Fold up the ends and twist the film shut. Put the package into simmering water and cook for 6 minutes.
Green beans:
Brown garlic and onion in hot olive oil. Add green beans and fry 5 minutes.
Place polenta on plates, add poached eggs and green beans. Sprinkle with bread scrumbs.
Use deep frozen green beans if fresh ones are not available. Instead of sbrinz you can also use parmesan cheese.
