Dimsumdaily Recipe : Polenta, quinoa and egg yolk breakfast

- 2 MINS READ

15th March 2019 – This simple yet delicious recipe is created just by mixing polenta and red quinoa.

Bring water and salt to a boil in a large pot; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking continuously for 5 minutes until the polenta starts to thicken. Add in a lump of butter and stir well. Close the lid for around 2 minutes after turning off the gas. Stir in a teaspoonful of black truffle and season with black pepper.

For the red quinoa, simply boil them in hot water. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed .Stir fry white mushrooms separately in butter for around 5 minutes before putting them in a blender. Mix the blended mushrooms carefully into the red quinoa, add a pinch of salt and stir well. Season with black pepper.

To serve, put a round food mold in the middle of a round dish. Pour in the polenta and flatten the top with a spoon. Spread the quinoa around the food mold to form a bigger circle. Remove the mold and make sure the edges are seamless. Crack an egg and drain the egg white before putting the yolk on top of the polenta. Season with black pepper and garnish with sage.

Difficulty : 2/5

Time required : 30 minutes

Ingredients (Serve 2)

1 Egg yolk, half a bowl of polenta, 3/4 bowl of red quinoa, 12 white mushrooms, black truffle paste, sage, salt and black pepper, butter.

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