Crunchy Polenta, Caponata, Poached Egg
Having a retiree in the house is a challenge at lunch time. There are only so many cheese toasties a man will eat, so when preparing dinner I try to think ahead and cook extras to transform into a delicious lunch.
Soft polenta and Sicilian Caponata are my go to dinner time accompaniments for simply grilled meats purely and simply because I know that the next day’s lunch the will require no thought and next to no effort.
I cook enough vegetables and polenta to satisfy a family of four then when serving dinner I set aside half the polenta in an oiled shallow straight sided container to chill overnight. I also reserve half the caponata which like any braised dish will mature in the fridge.
About 15 minutes before lunchtime I cut the polenta in blocks and shallow fry them in olive oil until a golden crunchy crust forms. The caponata I reheat in a small pan on the stove top, which just leaves the eggs to poach or boil, depending on their age.
Crunchy fried polenta and sweet and sour caponata topped with a soft poached egg is a feast for the eyes and the belly, one of those dishes that has an elusive moorish quality that you wish would never end. This is leftovers fit for a king!
Crunchy Fried Polenta
Cook the polenta according to the manufacturers instructions but here are some general guidelines
- 1/2 cup dry polenta will swell to serve 2 generously
- Cook the polenta in well seasoned stock, not water
- Use triple the volume of well seasoned stock to dry polenta for a good consistency
- Whisk the dry polenta into the stock to avoid lumpiness then switch to a wooden spoon for stirring
- Stir 30g butter into the polenta at the end of cooking time for improved flavour and mouthfeel.
- Grated parmesan can be added at this point too as a delicious option.
- Pour the polenta into the mould while hot. Once it cools it sets.
- Once cold the polenta will cut easily
- When frying polenta in olive oil allow a crisp crust to form before turning or else it will stick to the pan.
- Drain the hot fried polenta thoroughly on paper towel before serving
Sicilian Caponata
Poached Eggs my way without gadgets or plastic wrap
- It’s important that the eggs are very fresh
- Poach a maximum of four eggs in a pan at one time. It’s too difficult to keep track of the timing of each individual egg otherwise
- Change the poaching water between batches
Crack each egg into a cup.
Fill a wide deep pan to the depth of 10cm with cold water. Add 1 tablespoon white vinegar, then bring the water to the boil.
Create a whirlpool in the pan by stirring rapidly with a large spoon, drop the eggs into the whirlpool one at a time then reduce the heat to the lowest possible setting. A perfectly poached egg will take about 3 minutes, depending on the temperature of the egg when you add it to the water and how quickly your cooker reheats the water. Do not to let the water boil again.
When the egg is cooked, the egg white will look opaque but the yolk area will still be wobbly.
Remove the egg with a slotted spoon onto paper towel to drain then serve.
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27 comments on “Crunchy Polenta, Caponata, Poached Egg”
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Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
please arrange delivery of a bowl or 5 of this to my house immediately #pleaseAndThankYou
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There will be a slight delay…..😉
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I can wait 😉
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Nice combination. I only like polenta when it’s fried anyway.
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Oh wow, Sandra! I have never thought of combining polenta with caponata. Such an interesting match!
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So smart! Are you “retired” as well?
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From my paid job….😉
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Once, I made polenta and it was a disaster. I will pin this to make sure I will follow your tips. Very delectable looking lunch!
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Thanks Fae. Polenta seems to confound some cooks, hopefully my tips will help someone!
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Your lunch looks irresistible, Sandra! 🙂 Thank you for the fantastic instructions!
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Thanks Linda….
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I used to make ratatouille as often as you made caponata and ‘graduated’ to the moreishness of the latter! Actually did not realize it was a Sicilian dish: just thought of it as Italian ‘vegetable stew’! Lovely ‘leftovers’ that really aren’t 🙂 !!
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Thanks Eha. Are planned leftovers really leftovers?
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I don’t think I’ve seen better looking left-overs Sandra! Sounds absolutely wonderful and love your tips for both perfect polenta and poached eggs.
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Both poached eggs and polenta seem troublesome to some goods, o
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Sorry, trigger finger… that should read to “some cooks and one small tip may be the difference between success and failure.”
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What a delicious lunch. I love crispy polenta! I try to plan leftovers that my husband can pack to take to work for lunch. Doesn’t always work though, sometimes he is on his own coming up with something!
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Not every lunchtime is well planned in our house either, that’s life..
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Whilst I am not retired, I was wondering if there was room for one more? Polenta and egg is a divine match and with the caponata? Hello Mrs R!
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No discrimination at my table Cheery, you’d be most welcome! Imagine the conversation….
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I second Francesca’s suggestion, except it might take me a bit longer to get to your house for lunch. I also like having leftovers around to reconstitute into yummy lunches. Crunchy polenta is our favourite way of making it. And, what can I say…there is nothing better than a good Sicilian caponata.
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You’d be most welcome for lunch anytime Debi!!
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Yum! Remember us having a variation of this as a kid and loved it!!! Xx
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It’s you Dad’s favourite way to eat an egg!! Xxxx
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would make a yummy savory breakfast option! 🙂
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I’m retired so I’m coming to eat at your place. Please make this!
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OK!
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