Breakfast

Charred Corn Polenta with Crispy Prosciutto, Soft Egg & Brown Butter Sage

Name: Charred Corn Polenta with Crispy Prosciutto, Soft Egg & Brown Butter Sage
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1.5 cups fresh corn kernels; 3.5 cups vegetable stock; 0.75 cup polenta (cornmeal); 4 tablespoons butter, divided; 8 fresh sage leaves; 4 thin slices prosciutto di Parma; 2 large eggs, room temperature; 0.5 cup grated Parmigiano-Reggiano; Maldon sea salt; Cracked black pepper; 1 teaspoon white vinegar

Sweet corn charred hard in a dry cast iron releases deep caramel notes, folded into silky polenta with butter and Parmigiano. A crispy prosciutto curl and soft-poached egg crown the top, finished with brown butter infused with fried sage leaves. The yolk breaks into warm polenta like a golden sauce.

781cal 27gprotein 71gcarbs 45gfat 8min prep 22min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Healthy Breakfast Recipes High-Protein Breakfast Recipes Gluten-Free Breakfast Recipes 30-Minute Meals