Lizzee aka #1kyfan-Recipe Topic >>continued... (Page 4 of 4)

That sounds yummy Brack.  Can I lick the bowl

This is great Brack.  I get a triple cone of rocky road, mint chip chocolate, and coconut pineapple at the local Rite Aid store.  They have my favorite ice cream.  Now thanks to you, I can make my
own

Polenta ‘hash’ with fried egg and beef gravy
http://static.guim.co.uk/sys-images/Gua … -e-011.jpg
This isn’t chopped or grated, so it’s only a hash in the sense that it is a bit like hash browns. And just like the real thing, it is an irresistible way to start your day. Serves four.
500ml unsalted beef stock
3 tbsp sweet wine (or port)
120g quick-cook polenta
100ml whole milk
Salt and black pepper
30g parmesan, finely grated
15g basil, thinly sliced
5g tarragon, roughly chopped
90ml olive oil
1 medium onion, thinly sliced (120g net)
1 tsp tomato paste
1 red chilli, de-seeded and julienned
1 large tomato, sliced into 2mm thick rounds (140g net)
4 eggs
To make the gravy, pour the stock and wine into a medium saucepan and place on a high heat. Bring to a boil and cook, uncovered, for 20-25 minutes, until the gravy has thickened and there’s only about 100ml of liquid left in the pan.
Meanwhile, put the polenta in a medium saucepan with the milk, 300ml water, half a teaspoon of salt and a generous grind of pepper. Cook on a medium-high heat for four to five minutes, stirring constantly, until the polenta is very thick but can still be stirred. Stir in the parmesan and herbs, then pour out on to a 20cm-square tray lined with greaseproof paper. Use a palette knife to spread out the mixture so it’s an even 1.5cm thick. Set aside to cool and firm up, then cut into four rough squares.
On a high flame, heat a tablespoon of oil in a large sauté pan. Add the onion, tomato paste, chilli and an eighth of a teaspoon of salt. Fry for three minutes, stirring often, until the onion starts to soften. Lower the heat to medium and use a spoon to push the onion into four piles, each measuring about 8cm across. Top each pile with two slices of tomato, pour half a tablespoon of oil over each pile and press down with a spatula. Fry for two minutes more, then lay a square of polenta on top of each pile. Press down again, fry for three minutes, until the onion begins to caramelise and char, then carefully turn over each pile; this may be a little messy, because the polenta pieces can break, but that’s nothing to worry about. Add two more tablespoons of oil to the pan and continue frying for three minutes, until the bottom of the polenta is crisp and brown. Set aside somewhere warm while you fry the eggs in the remaining oil.
When ready to serve, warm the gravy. Put a polenta hash on each plate, top with a fried egg, spoon over some gravy and serve at once.

Source: Yotam Ottolenghi