Polenta toast with tomato and quail egg
Polenta is a coarsely ground corn that is mainly known in northern Italy and is becoming more and more popular…
- cooking pot
- frying pan
- 120 gr polenta instant
- 400 ml vegetable broth or water + 1/2 stock cube
- 2 tea spoon dried oregano
- 35 gr grated parmesan
- salt and pepper
- 10 quail eggs
- 3 tomatoes middle sized and ripe
- ½ red onion
- 2 tbl spoon capers
- 1 tbl spoon olive oil
- 1 tea spoon nigella seeds optional
- 1 tbl spoon chives
- salt and pepper
- Let the vegetable stock boil. When it boils, lower the heat and add the instant polenta. Stir well. Also add the oregano. Keep stirring until you have a smooth but firm puree. You can add a little water if necessary. Remove the pot from the heat and stir in the grated Parmesan cheese.
- I made round toasts with a metal ring. With a spoon I scooped the polenta into the ring on a baking paper, pressed it to max 1 cm thickness and carefully lifted the ring. But yes, you can also spread it on a baking paper on a plate and then cut it into squares or rectangles. Let the polenta cool and set in the fridge for +/- 30 minutes.
- Meanwhile, rinse the tomatoes and cut them into fine cubes. Place them in a sieve to allow the moisture to escape. Chop the onion. Mix the diced tomatoes with the onion, olive oil, salt and pepper and the capers. Mix well.
- Remove the polenta from the refrigerator. Heat 2 tbsp oil in a pan and place the polenta slices in it. Fry on both sides. (provide a non-stick pan)
- Fry the quail eggs. Place a generous spoonful of the tomato salad on each polenta toast. Place a quail egg on top. Garnish with chopped chives and nigella seeds.
Polenta is a coarsely ground corn, mainly known in northern Italy, Austria and Croatia. The corn is dried and ground. There is indeed a distinction between corn flour, which is much finer, and corn semolina, which is grainy. You need some time to make a smooth puree from polenta. Count on about 45 minutes, keep stirring and top up water if necessary. But… there is also instant polenta. It is pre-cooked and dried again and ready within 5-10 minutes. Polenta is a very versatile product. In this dish, polenta forms the basis and I fried it extra in the pan after it was prepared. Don’t be put off if you don’t know polenta, it is gluten free and you can make delicious dishes with it…
Tried this recipe?Let us know how it was!
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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