Prosciutto, Poached Egg & Arugula Polenta Bowl
Parmesan polenta with crispy prosciutto, a poached egg and lemony arugula.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Prosciutto crisps in a dry pan in about two minutes and crumbles like bacon. A poached egg breaks into the polenta to make a sauce, and lemony arugula cuts through the richness.
Why this recipe works
Vinegar in the poaching water helps the whites set quickly and neatly. Crispy prosciutto adds salt and crunch to soft polenta.
Ingredient notes
Quick-cooking polenta takes 5 minutes; coarse polenta takes 30 to 40. Prosciutto is salty, so the polenta uses only a little salt.
Common mistakes
- Boiling the poaching water hard.
- Leaving prosciutto too long; it goes from crisp to burnt quickly.
What to serve with it
Black pepper and extra Parmesan.
Meal prep
Not ideal for meal prep; best fresh.
More bowls like this
Cooking tips
Use the freshest eggs for poaching; they hold their shape best. Keep the water at a bare simmer.
Swaps and variations
Use bacon instead of prosciutto. Fry the eggs instead of poaching.
Storing and reheating
Refrigerate leftover polenta within 2 hours for up to 4 days. Eggs best fresh.
Recipe
Prosciutto, Poached Egg & Arugula Polenta Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium saucepan; deep skillet for poaching; nonstick skillet; slotted spoon; whisk
Method
-
Bring the water and salt to a boil, whisk in the polenta and cook on low 5 minutes, whisking, until thick. Stir in the Parmesan and keep warm, covered.
-
Cook the prosciutto in a dry nonstick skillet over medium heat 2 to 3 minutes per side until crisp. Drain and break into pieces.
-
Bring 3 inches of water and the vinegar to a gentle simmer in a deep skillet. Crack each egg into a cup and slide in. Poach 3 to 4 minutes until the whites are fully set; lift out with a slotted spoon.
-
Toss the arugula with the lemon juice and olive oil.
-
Divide the polenta among 4 bowls, top with arugula, prosciutto and a poached egg.
Questions
How do I know a poached egg is done?
The white is opaque and firm; press gently and the yolk should feel soft.
Can I make it vegetarian?
Leave out the prosciutto and top with toasted pine nuts or crispy chickpeas.
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