Crispy polenta toasts with citrus ricotta, sautéed asparagus, and sesame eggs

Name: Crispy polenta toasts with citrus ricotta, sautéed asparagus, and sesame eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup quick-cooking polenta; 2 cups water; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 7 oz ricotta cheese; 1 tsp lemon zest; 1 tsp orange zest; 1 tbsp honey; 9 oz asparagus; 2 cloves garlic; 1/4 tsp red pepper flakes; 4 large eggs; 1 tbsp sesame seeds; 1 tbsp lemon juice; 2 tbsp chives

An original savory breakfast featuring pan-crisped polenta slices, ricotta scented with lemon and orange, tender sautéed asparagus, and eggs finished with a touch of sesame. It offers contrasting textures, fresh flavor, and an elegant yet simple presentation.

20 minPrep

25 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

150 g quick-cooking polenta (for the base)
500 ml water (for cocer the polenta)
6 g salt (divided)
2 g black pepper (freshly ground, divided)
45 ml olive oil (divided)
200 g ricotta cheese (whole or semidescremada)
2 g lemon zest (finely grated)
2 g orange zest (finely grated)
15 ml honey (for the ricotta)
250 g asparagus (without the parte dura and cut por mitad a lo largo si son gruesos)
6 g garlic (chopped finely)
1 g red pepper flakes (optional)
4 unit eggs (at room temperature)
9 g sesame seeds (lightly tostado)
15 ml lemon juice (freshly squeezed)
8 g chives (chopped fino for terminar)

Nutrition facts

per serving

352 kcal

Calories

15 g

Protein

27 g

Carbs

20 g

Fat

3 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsSesame

Instructions

1
1. In a medium saucepan, bring the water to a gentle boil. Add 1/2 teaspoon of the salt and a bit of the black pepper. Slowly rain in the polenta, whisking constantly to prevent lumps. Cook over low heat for 5 to 7 minutes, stirring, until thickened and pulling slightly from the sides.
2
2. Lightly grease a small rectangular pan or container with a little olive oil. Spread the hot polenta into an even layer about 1/2 inch thick. Smooth the top and let it cool for 10 minutes, until firm to the touch.
3
3. While the polenta cools, mix the ricotta, lemon zest, orange zest, honey, 1 teaspoon olive oil, 1/4 teaspoon salt, and a little black pepper in a bowl. Stir with a spoon or spatula until creamy and spreadable. Set aside.
4
4. Cut the firm polenta into 8 rectangles. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Crisp the polenta rectangles for 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a plate and keep warm.
5
5. In the same skillet, add the asparagus, garlic, red pepper flakes if using, 1 tablespoon olive oil, and a pinch of salt. Sauté for 3 to 5 minutes until the asparagus is tender but still bright green. Add the lemon juice at the end and toss. Remove and set aside.
6
6. If you prefer to finish the eggs in the oven, preheat it to 180 °C / 350 °F. Otherwise, cook them fully in the skillet. For the stovetop version, lower the heat to medium-low, add a few drops of oil if needed, and crack in the eggs. Sprinkle the sesame seeds over the eggs and cook for 2 to 4 minutes, until the whites are set and the yolks are done to your liking. If finishing in the oven, place the oven-safe skillet in the oven at 180 °C / 350 °F for 2 to 3 minutes after cracking in the eggs.
7
7. To serve, spread each polenta toast with the citrus ricotta, top with the sautéed asparagus, and crown with half an egg or a whole egg, depending on size. Finish with chopped chives, the remaining black pepper, and, if desired, a few extra drops of olive oil.
8
8. Serve immediately so you can enjoy the crisp polenta, fresh ricotta, and just-cooked eggs at their best.

Chef tips

For a firmer texture, you can chill the polenta for an extra 20 minutes before crisping it. Toast the sesame seeds in a dry pan for 1 minute to deepen their flavor, being careful not to burn them.

Substitutions

You can substitute the ricotta with well-drained fresh cheese or blended cottage cheese. The asparagus can be swapped for tender green beans or zucchini ribbons. The honey can be replaced with maple syrup if you prefer a different sweetness.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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