Polenta with sauteed greens, sunny side up egg and arugula pesto

This is comfort food. Yummy and easy.
Here it is how you can impress people serving eggs for dinner!

Arugula Pesto

Pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way. You can also cover the surface with olive oil.

Ingredients

2 cups fresh arugula leaves, packed 

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts, almonds etc, whatever nuts you have)

3 garlic cloves, minced (about 3 teaspoons)

Salt and freshly ground black pepper to taste

juice of 1/2 lemon 


Directions: Pulse all the ingredients ton the food processor till creamy


Polenta with cheese


6 cups of water

2 teaspoons of salt
1 3/4 cups of yellow cornmeal
1/2 cup of shredded cheese (Gruyere, or any cheese of your liking)

Directions: Bring water to boil. Add salt. Gradually whisk the cornmeal mixing non stop to avoid clumps. Reduce heat and continue cooking until mixture thickens and cornmeal is tender, about 10-15 minutes. Add the cheese and shut the heat off. Set aside covered.


Greens

2 cups of washed and chopped hearty greens (kale, bok choi, mustard greens etc)
3 cloves of garlic chopped
1/2 yellow onion chopped 
salt and pepper to taste
turmeric and cumin (pinch)
coconut oil to cook (or olive oil)

Directions: Saute the onions on the coconut oil till translucent, add garlic and cook for 3 minutes. Add the greens and seasonings. Saute for 2-3  minutes and turn off the heat.

Eggs

Just fry your eggs sunny side up with runny yolk. Use coconut oil to fry them to keep flavor consistent.

To serve scoop the polenta and top it with the greens, add the egg on top and cover with one spoon of the pesto. You are sure to impress with this recipe.



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