Kale polenta with egg

Kale polenta with egg

Total: 1 hr | Active: 1 hr
Nutritional value / person: 522 kcal
, Fat: 24 g
, Carbohydrate: 55 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ¼ litres water
1 ¼ tsp salt
250 g coarsely ground polenta (Bramata)
100 g washed, prepared kale
80 g grated Gruyère
2 tbsp butter

Eggs and topping

4 eggs
water, boiling
1 tbsp olive oil
3 tbsp panko breadcrumbs or regular breadcrumbs
2 tbsp sunflower seeds, coarsely chopped
1 tbsp rosemary, finely chopped
1 pinch sea salt
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How it's done

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Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 35 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the kale, cover and simmer for approx. 10 mins. Stir in the cheese and butter.

Eggs and topping

Soft-boil the eggs for approx. 7 mins., rinse briefly in cold water and remove the shell. Heat the oil in a frying pan. Toast the breadcrumbs, sunflower seeds and rosemary for approx. 3 mins., season with salt. Cut the eggs in half, serve with the polenta and crunchy topping.

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