Arugula-Cashew Pesto Polenta & Fried Egg Breakfast Bowls2013-10-08
- Yield : 2-4
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Polenta filled with peppery arugula-pesto made creamy with cashews instead of cheese and spiced up with fresh garlic and jalapeno olive oil. Savory, satisfying and only one thing to top it off: a fried egg with its buttery-yolky center. Aum nom nom!
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- 3 Cups water
- 1/2 tsp. salt
- 1 cup polenta
- 4 cup arugula
- 3/4 cup. raw cashews
- 1/4 cup. freshly squeezed lemon juice
- 2 garlic cloves minced
- 1/2 tsp Salt
- 1/3 cup high-quality extra virgin olive oil
Bring water and salt to a boil. Add polenta slowly, while stirring with a wooden spoon to incorporate. Continue stirring, attentively, until polenta has reached desired chewy (not mushy) consistency. This should take about 20 minutes.
Meanwhile (or before) Combine all pesto ingredients in food processor (or high-speed blender) and blend or pulse until rather smooth. there will be some smaller pieces of cashew or garlic and that's okay. If a smoother consistency is desired, turn processor on until you are pleased. This will make about 1-1/4 cups pesto.
When polenta is about ready, stir in most of arugula-cashew pesto, reserving some for on top of each dish. When polenta and pesto are combined it will be bright green with no streaks of yellow.
Fry up as many eggs as you'd like. Place polenta in bowl, top with egg and garnish with more arugula-cashew pesto. Serve immediately.