Entree
2 - 4 servings
15 minutes
20 minutes
Chef Ashley Cunningham
1 chub Melissa's Sun-Dried Tomato Polenta
½ cup Chicken Stock or Heavy Cream
½ cup Pancetta
6-8 Melissa's Pearl Onions
2 cups Spinach
1/3 cup Melissa's Sun-Dried Tomatoes
1 egg
Cut polenta chub into cubes and cream over medium heat with chicken stock or heavy cream.
In a sauté pan, render pancetta then remove from pan. Peel and sauté pearl onions in rendered fat from pancetta. Add spinach and sun-dried tomatoes.
Bring a pot of water to a simmer, swirl with a spoon and slip a whole egg into the simmering water for 1-2 mins.
Plate polenta, top with spinach, onion and sun-dried tomatoes. Place poached egg on top and garnish with crispy Polenta. Enjoy!
