Cheesy Polenta with Crispy Spiced Chickpeas, Poached Egg, and Charred Dandelion Greens Recipe

Enjoy without any risk using a good egg™ pasteurized eggs!

Cheesy Polenta with Crispy Spiced Chickpeas, Poached Egg, and Charred Dandelion Greens Recipe

INGREDIENTS

For the cheesy polenta:

1 cup polenta (cornmeal)
2 cups chicken stock
1 cup whole milk
4 tablespoons unsalted butter
1 cup shredded cheese (such as Parmesan or cheddar)
Salt and pepper to taste

For the crispy spiced chickpeas:

1 can (15oz) chickpeas, drained, rinsed, and patted dry
2 tablespoons of olive oil
1 teaspoon of smoked paprika
1/2 teaspoon of cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

For the poached eggs:

4 a good egg™ pasteurized eggs for poaching or for convenience, 4 a good egg™ Poach’d Shell Eggs

For the Charred Dandelion Greens:

2 cups dandelion greens, washed and chopped1 can (15oz) chickpeas, drained, rinsed, and patted dry
1 tablespoons of olive oil
Salt and pepper to taste

For the garnish:

Fresh cilantro, chopped

INSTRUCTIONS
Prepare the cheesy polenta:

  • In a medium saucepan, bring the chicken stock and milk to a simmer over medium heat.
  • Slowly whisk in the polenta, stirring constantly to prevent lumps.
  • Reduce heat to low and cook, stirring occasionally, for about 15-20 minutes or until the polenta is thick and creamy.
  • Stir in the unsalted butter and shredded cheese until melted and well combined.
  • Season with salt and pepper to taste. Keep warm.

Make the crispy spiced chickpeas:

  • Preheat oven to 400°F (200°C).
  • In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  • Spread the chickpeas in a single layer on a baking sheet.
  • Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown. Set aside. 

Char the Dandelion greens:

  • Heat olive oil in a skillet over medium-high heat.
  • Add the chopped dandelion greens to the skillet and cook for 2-3 minutes, tossing occasionally, until they are slightly wilted and charred. 
  • Season with salt and pepper to taste. 

Assemble the dish:

  • Divide the cheesy polenta among serving bowls.
  • Top each bowl with crispy spiced chickpeas, charred dandelion greens, and a poached egg.
  • Garnish with freshly chopped cilantro.

Serve:

  • Serve the Cheesy Polenta with Crispy Spiced Chickpeas, Poached Egg, and Charred Dandelion Greens immediately, while hot. Place a good egg™ poached egg warmed on top!

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