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Poached Egg And Roasted Tomatoes With Goats Cheese And Polenta
Brunch is served! Bulk up your bowl with crispy pancetta, mushrooms or cannellini beans, or serve with toasted and buttered sourdough on the side.

Poached Egg And Roasted Tomatoes With Goats Cheese And Polenta

Ingredients

3 cups rosa tomatoes
3 tbsp NOMU Extra Virgin Olive Oil 
3 cloves garlic, minced
3 cups baby spinach leaves
3 cups water
1 cup polenta
100g chevin goat’s cheese
1⁄2 tsp NOMU Sea Salt 
1 poached egg per serving (see Tips)

Directions

Preheat the oven to 220°C.

Place the whole tomatoes on a baking sheet and drizzle with NOMU Extra Virgin Olive Oil. Roast until the tomatoes are lightly browned, turning them carefully every 10 minutes.

Coat the bottom of a large heavy saucepan with NOMU Extra Virgin Olive Oil and lightly sauté the garlic until fragrant. Add the spinach leaves and remove the pan from the stove plate. Gently stir the spinach for a few minutes until it wilts. Set aside in a bowl.

In the same saucepan, heat the 3 cups of water. Once the water reaches a rolling boil, add the polenta and whisk thoroughly until the mixture is well combined. Simmer to allow the polenta to thicken – this should take 10 – 15 minutes.

Crumble the chevin into the polenta and divide between serving bowls. Top with the roast tomatoes, spinach and garlic mixture and a poached egg.

Tip: Have a look at this recipe to learn how to perfectly poach eggs

Ingredients

3 cups rosa tomatoes
3 tbsp NOMU Extra Virgin Olive Oil 
3 cloves garlic, minced
3 cups baby spinach leaves
3 cups water
1 cup polenta
100g chevin goat’s cheese
1⁄2 tsp NOMU Sea Salt 
1 poached egg per serving (see Tips)

Directions

Preheat the oven to 220°C.

Place the whole tomatoes on a baking sheet and drizzle with NOMU Extra Virgin Olive Oil. Roast until the tomatoes are lightly browned, turning them carefully every 10 minutes.

Coat the bottom of a large heavy saucepan with NOMU Extra Virgin Olive Oil and lightly sauté the garlic until fragrant. Add the spinach leaves and remove the pan from the stove plate. Gently stir the spinach for a few minutes until it wilts. Set aside in a bowl.

In the same saucepan, heat the 3 cups of water. Once the water reaches a rolling boil, add the polenta and whisk thoroughly until the mixture is well combined. Simmer to allow the polenta to thicken – this should take 10 – 15 minutes.

Crumble the chevin into the polenta and divide between serving bowls. Top with the roast tomatoes, spinach and garlic mixture and a poached egg.

Tip: Have a look at this recipe to learn how to perfectly poach eggs

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