Poached Egg over Polenta with Olive-Herb Pesto

Delicate poached egg over cheesy polenta with a salty olive-herb pesto

Pesto:
1/3 cup olive oil
1/2 cup green olives, coarsely chopped
1 cup fresh Italian parsley, coarsely chopped
1/2 cup fresh oregano, coarsely chopped
1/2 cup fresh thyme, coarsely chopped

Polenta:
2 cups polenta
8 cups water (or more or less depending on how thick/thin you like it)
1/2 cup hard cheese, shredded (I used Asiago, Parmesan would work, too)
3/4 tsp. salt

Eggs:
4 eggs
1 tsp. white vinegar
salt

View the full recipe at So, How’s It Taste? →