Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Saturday, April 26, 2014

Creamy Polenta with Poached Egg and Kalamata Olive Tapenade

This week I was forced to eat only soft foods due to a not so fun dental procedure. The doctor suggest mashed potatoes and ice cream but that just seemed a little too boring.  I had quite a bit of cornmeal in the cabinet so I thought polenta would be the perfect soft meal. This is a quick and easy dish to make that can be eaten for any meal. I had it for dinner but this would surely make a great brunch. I hope you enjoy this as much as I did.

Makes 4-6 servings

1 cup pitted kalamata &  olives, chopped
1 tbs capers, diced

1 tbs olive oil (plus more for garnish)
1/4 cup roasted red bell pepper, chopped

Make sure all of the ingredients are chopped. Set aside until the dish is ready.

Creamy Polenta
4 cups water
4 cups vegetable or chicken broth
2 cups of medium grind cornmeal

1 cup shredded finely shredded pecorino romano or paremsan 

Heat the water and broth in a large pot, once it is boiling slowly pour in the cornmeal. Lower the heat to a simmer, cover and cook for 20-25 minutes. If you want the polenta creamier just add a little more broth. Once the polenta has absorbed all the water remove it from the heat and stir in the cheese. Season with salt and pepper. 

Poached Egg
4 eggs
1 tsp white vinegar

Crack each egg into a small bowl. Fill a medium pot with water and add in the vinegar and bring the water to a simmer. When the water is simmering give it a little whirl making a gentle cyclone effect. Slowly pour in each egg, one at a time. Keep a spoon handy to keep the eggs separate. The eggs should only take about 3 minutes each. Remove the egg with a slotted spoon. If you've never poached an egg I suggest watching this you-tube video and give it a shot. 

To serve
Spoon the polenta into your serving bowls, top with a poached egg then the tapenade. Drizzle a little more olive oil over the polenta. Serve warm. 

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