Polenta with Tomatoe Basil Sauce and Poached Egg

• 2 1/2 cup chicken stock
• 3 cup Polenta
• 80 grams butter
• 1 tsp salt
• 1/4 cup parmesan cheese, grated
• 1/2 tsp chilli powder
• 1/2 tsp oregano, plus extra for garnish
• 2 tbsp olive oil
• 1 large garlic clove, finely chopped
• 1/2 bottle passata suace (tomatoe puree)
• 1 handful of fresh basil leaves
• 4 eggs (1 egg per serve)
• 1 hand full of shaved parmesan
• 1 cracked pepper

1. In a saucepan heat oil and saute garlic... add passata sauce and basil... bring to boil, then simmer for atleast 30 minutes until thickened.... set aside
2. Preheat oven to 180 c
3. Boil chicken stock in a medium sized sauce pan....
4. Slowly poor in polenta while whisking in at the same time to combined.... continue to whisk add salt and butter constantly whisking....
5. Polenta mix with become very thick... add Parmarsen cheese.... and combined... may need to change to wodden spoon... at this stage polenta should be a dough like consistently.... if not add a little more polenta until it comes together...
6. Put the polenta mix into a oven proof dish and firmly compact it down with the back of a fork... sprinkle oregano and chilli powder on top the spread a layer of passata sauce over the top
7. Oven bake polenta for 30 minutes.... allow to cool slightly before cutting into 4 serves...
8. Poach egg just before serving... place the egg on top of the polenta top with shaved parmesan cheese, fresh oregano leaves and cracked pepper... enjoy

chicken stock, polenta, butter, salt, parmesan cheese, chilli powder, oregano, olive oil, garlic, passata suace, handful of fresh basil leaves, eggs, parmesan, cracked pepper

Taken from cookpad.com/us/recipes/369192-polenta-with-tomatoe-basil-sauce-and-poached-egg (may not work)