Make Stone-Fruit Compote: In a small saucepan, combine Peaches, Plums, Maple Syrup, and Lemon Juice. Bring to a simmer and cook for 10-15 minutes, until fruit is softened and slightly caramelized.
Cook Polenta: In a medium saucepan, bring Milk to a simmer. Gradually whisk in Polenta and cook for 20-25 minutes, stirring constantly, until creamy and smooth. Stir in Heavy Cream, Parmesan Cheese, Nutmeg, and Salt.
Poach Eggs: Bring a pot of water to a simmer. Add White Vinegar. Crack Eggs into individual ramekins. Gently slide Eggs into simmering water and poach for 3-4 minutes, until whites are set and yolks are runny.
Cook Ham: Lightly warm Aged Prosciutto-style Country Ham in a skillet.
Assemble Platter: Divide Polenta between two plates. Top with Poached Eggs and Ham. Spoon Stone-Fruit Compote over the Eggs. Garnish with Fresh Chives.
Ingredients
2
4 oz113 gAged Prosciutto-style Country Ham
44Organic Free-Range Eggs
1 tbsp15 mLWhite Vinegar
1/2 cup120 gCoarse Ground Polenta
3 cups720 mLWhole Milk
1/4 cup60 mLHeavy Cream
2 tbsp30 mLParmesan Cheese-grated
1/4 tsp1.25 mLNutmeg
1/4 tsp1.25 mLSalt
1 cup140 gDiced Peaches
1/2 cup70 gDiced Plums
2 tbsp30 mLMaple Syrup
1 tbsp15 mLLemon Juice
1 tbsp15 mLFresh Chives-chopped
Equipment
Saucepan
Skillet
Whisk
Ramekins
Slotted Spoon
Instructions
Make Stone-Fruit Compote: In a small saucepan, combine Peaches, Plums, Maple Syrup, and Lemon Juice. Bring to a simmer and cook for 10-15 minutes, until fruit is softened and slightly caramelized.
Cook Polenta: In a medium saucepan, bring Milk to a simmer. Gradually whisk in Polenta and cook for 20-25 minutes, stirring constantly, until creamy and smooth. Stir in Heavy Cream, Parmesan Cheese, Nutmeg, and Salt.
Poach Eggs: Bring a pot of water to a simmer. Add White Vinegar. Crack Eggs into individual ramekins. Gently slide Eggs into simmering water and poach for 3-4 minutes, until whites are set and yolks are runny.
Cook Ham: Lightly warm Aged Prosciutto-style Country Ham in a skillet.
Assemble Platter: Divide Polenta between two plates. Top with Poached Eggs and Ham. Spoon Stone-Fruit Compote over the Eggs. Garnish with Fresh Chives.
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