Polenta with Sunny Side-Up-Egg, Truffle Oil and Toasted Pine Nuts

Stolen with permission from Jeremy Leech, Executive Chef of reBar in Brooklyn, New York

Stolen with permission from Jeremy Leech, Executive Chef of reBar in Brooklyn, New York, this recipe has an unusual combination of flavors and textures and is delicious. Served on reBar’s small plates menu, the dish can be enjoyed for dinner, lunch or brunch. The menus at the restaurant are divided between small plates and mains and rotate seasonally – it is a gastro-pub menu which focuses on organic and locally sourced ingredients, designed for beer and wine pairings.

Hot Dogs, Beef Franks or Duck Confit Sausage are served with garlic chips and condiments such as horseradish mayo, cherry mustard and caramelized onions. Popcorn even gets the gourmet treatment with topping choices like drawn butter, sage brown butter, bacon fat, duck fat, mixed herbs, garlic and paprika. Pretzels come stuffed with savory ground beef, three cheeses, garlic mashed potatoes or polenta, and Stuffed Rolls become meals in themselves with varieties such as Duck Confit, Corn and Mascarpone, Pulled Pork and BBQ, Grilled Veggies, Turkey, Provolone and Roasted Tomato, and Sweet Pea and Parmesan.

Whether you visit for lunch, brunch, dinner or just a little something at the bar while enjoying over one of reBar’s 15 taps and 120 bottled beers, Chef Leech has created a fresh prospective on pub food!

About the chef: coming by way of Portland, Oregon and Orlando, Florida where he began his cooking career, Jeremy Leech joined reBar in late 2009; most recently the Executive Sous-Chef at Flatbush Farm in Park Slope, Brooklyn, Jeremy brings his own take on American Continental Cuisine to reBar.

Please note: this recipe calls for white polenta which is available in the Italian gourmet section of your supermarket, specialty stores, or online. 
White polenta is made from finely ground dried white corn, which gives it a milder flavor than yellow corn polenta. (This recipe also works well with yellow corn polenta if you cannot find white.)

reBar
147 Front Street
Brooklyn, NY 11201
718 797 2322

Polenta with Sunny-Side-Up Egg, Truffle Oil and Toasted Pine Nuts is served at rebar for $7 as a small plate on the dinner menu.
The recipe makes 4 8oz restaurant portions.

Polenta with Sunny-Side-Up Egg, Truffle Oil and Toasted Pine Nuts Ingredients:
2 tablespoons butter 
2 cups milk 
2 cups heavy cream (you may need a little more) 
1 1/2 cups fine ground white polenta 
1/2 cup Parmesan cheese, grated 
1/8 cup picked leaves thyme 
1/8 cup minced shallots 
4 eggs, cooked sunny-side up
4 tablespoons toasted pine nuts 
Truffle oil to taste

Steal This Recipe® Step by Step Instructions:
In a skillet over medium heat, toast the pine nuts until they are lightly browned.
In a medium sized sauce pot, sweat the thyme, shallots, and butter. 
Add the milk and cream and bring to a simmer. 
Heavily season the liquid with salt and pepper. 
Slowly whisk in the polenta until the mixture reaches the consistency of a thick soup. 
Adjust the heat to low. 
Cook the polenta for 10 minutes while whisking occasionally, making sure the polenta doesn’t burn on the bottom of the pot. 
If the polenta becomes too thick, add in more cream until the desired consistency is reached. 
Stir in the Parmesan cheese to finish the polenta.
In a skillet over medium to high heat, cook the eggs sunny-side-up.
To serve: divide the polenta between 4 serving bowls. 
Top with 1 sunny-side-up egg, toasted pine nuts, and a few drops of truffle oil – enjoy!

The following nutritional analysis is for one serving (without truffle oil) - recipe makes 4 restaurant servings.