Best 4 Fried Polenta Eggs And Sage Recipes

Fried polenta eggs and sage is a rustic Italian dish that combines the crispy texture of fried polenta with the richness of eggs and the aromatic flavor of sage. Whether you're looking for a hearty breakfast or a simple dinner, this versatile dish is sure to satisfy. Using just a handful of ingredients, you can create a delicious meal that is both easy to make and packed with flavor. In this guide, we will explore the best recipe for fried polenta eggs and sage, providing step-by-step instructions and helpful tips to ensure success in the kitchen.

Here are our top 4 tried and tested recipes!

FRIED POLENTA, EGGS, AND SAGE

Fried Polenta, Eggs, and Sage image

Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the oil over the sage and eggs helps to fry the tops.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

3 tablespoons extra-virgin olive oil, plus more if needed
8 pieces set polenta (about 1/3 batch) Basic Polenta (Soft or Set)
8 fresh sage leaves
4 large eggs
Coarse salt and freshly ground pepper, to taste

Steps:

Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.

SAGE POLENTA

Sage Polenta image

Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon butter
3 cups water
1 cup fat-free milk
1 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh sage
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil

Steps:

In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender. , Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm., Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 386mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS

Polenta With Parmesan and Olive Oil-Fried Eggs image

If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Provided by Melissa Clark

Categories quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 1/2 cups low-sodium broth or water
1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
3/4 teaspoon salt
2 to 4 tablespoons butter
1/4 teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish

Steps:

In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

Grill corn in the husks, or roast in the oven; cut kernels from cob.
In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

Tips:

Use good quality polenta for the best results.
Make sure the polenta is cooked through before frying it.
Use a non-stick skillet to prevent the polenta from sticking.
Add a little bit of oil to the skillet to help the polenta brown evenly.
Fry the polenta in batches if necessary to avoid overcrowding the skillet.
Cook the eggs to your desired doneness.
Season the eggs and polenta with salt and pepper to taste.
Top the polenta and eggs with fried sage leaves for extra flavor.

Conclusion:

Fried polenta with eggs and sage is a delicious and easy-to-make breakfast, lunch, or dinner. It's a great way to use up leftover polenta, and it's also a good option for vegetarians. With a few simple ingredients, you can create a flavorful and satisfying meal that's sure to please everyone at the table.