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Polenta toast with tahini yoghurt, chilli oil and a poached egg

This delicious polenta toast with tahini yoghurt, chilli oil and a poached egg is perfect if you’re looking for a brekkie spoil or are prepping for family brunch.


For the polenta toast
7 cups water
½ tsp salt
2 cups polenta
6 tsp olive oil
For the tahini yoghurt
½ cup low-fat plain yoghurt
3 tsp tahini paste
¼ lemon, juiced
For the chilli oil
4 tsp olive oil
1 tsp chilli flakes
To serve
8 eggs, poached
Handful micro herbs

For the polenta toast
1. Bring the water and the salt to a simmer.
2. While stirring with a wooden spoon, gradually sprinkle the polenta into the water.
3. Cook for 15 minutes while stirring occasionally to ensure the polenta doesn’t stick to the bottom of the pot.
4. Grease a baking tray with 1 tsp olive oil and line it with cling wrap. Pour the creamy polenta into two 20 cm square tins. Even the tops out so the polenta will set nice and flat. Allow to cool in the fridge for 1-2 hours until set.
5. Cut each of the set polenta portions into four squares, yielding eight squares in total.
6. In a pan, heat the rest of the olive oil to a high heat. Fry the polenta squares for 5 minutes on each side until crisp and golden on the edges and deep golden brown in colour.
For the tahini yoghurt
1. Mix all the ingredients until smooth and set aside.
For the chilli oil
1. Add the oil, chilli flakes and salt to a cold pan.
2. Turn the heat to a low temperature and allow to infuse for 5 minutes. Turn off and allow to cool in the pan.
To serve
1. Place two pieces of toast on a plate, cover with tahini yoghurt, followed by two eggs, chilli oil and micro herbs.

TIP: Freeze the cooked, cut polenta squares to keep polenta ‘toast’ at hand when you feel like making some.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//

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