Pan Fried Polenta topped with Pancetta and a Hard Boiled Egg
The perfect hard boiled egg is one with a slightly runny yolk, in my opinion. All you need for this dish that I felt honored to photograph because it was so gorgeous, is leftover polenta. Spread it out onto a sheet tray and let it cool, then crisp it up in hot oil the next day and voila! Top anything with an egg like this and it’s instant art.
Ok so this recipe, unlike some of my others, is very throw it together make it up type, so have fun and don’t get bogged down by measurements, taste the food as you go, that’s how you’ll know how much of what to add.
Recipe by Tierney Larson
Servings: 6-9
Ingredients:
Leftover polenta (or about 1qt) from this recipe :) spread out onto a small rimmed sheet tray, or anything around 8x12 inches, cooled, covered and chilled overnight in the fridge.
1 egg per person that you’re serving
2 tbl of olive oil, plus some for drizzling
Kosher salt
A few handfuls of arugula, about 1 handful per polenta square (or per serving)
a squeeze of lemon juice
A few radishes, trimmed, halved and thinly sliced
ok so…
Heat a small pot of water over high heat, when it comes to a boil, add the eggs gently in, using a slotted spoon. Set the timer for 7 minutes and get a bowl of ice water ready. After the 7 minutes has gone by, remove them with a slotted spoon and place directly into the ice water. Peel them in the water, and set them aside on a plate lined with a paper towel.
Heat a heavy bottomed skillet over medium heat and add your pancetta. Cook for 4-5 minutes until golden and crispy and then flip. Cook until the other side is golden then remove to a paper towel lined plate. If you have more than 1tbl of fat in the pan, drain some and add about 1 tbl of olive oil. Raise the heat to medium high.
Cut your polenta into 9 squares or 6 rectangles, however you want. Pat them fry on a paper towel and season lightly with kosher salt. When the oil is shimmering and hot, add in 2 or 3 (whatever you can fit without overcrowding) of the polenta squares. (Be careful they kind of pop!) Let them brown on the each side for about 4-6 minutes. Carefully remove them onto a plate lined with a paper towel.
Toss the arugula and radish in a small bowl with a drizzle of olive oil and a squeeze of lemon. Season with some kosher salt and taste. Add more lemon, oil or salt if necessary.
To plate, place a square of polenta, topped with the arugula and radish, then topped with an egg and some crumbled pancetta. Drizzle a little more oil or lemon and salt on top if you want! Enjoy!
