Southern comfort food, meet Asian fusion. When you think “Southern cheese grits” or “creamy Italian polenta,” a Japanese-inspired sauce isn’t the first thing that comes to mind. But there are no laws against it, and it actually makes so much sense. Creamy polenta is the perfect canvas for an explosion of sweet, spicy, salty umami flavor. And when you combine the creamy polenta, melty smoked gouda, rich egg yolk, crispy ham, glossy miso sauce, and charred veggies, your taste buds go wild… like this combo was simply meant-to-be.
The Sesame Miso Glaze
I call this sauce a “glaze” because it’s thick, glossy, sweet, and concentrated in flavor. However, it doesn’t need to be reduced or cooked at all. We just use a few strong ingredients that deliver huge flavor. Simply whisk the ingredients together like a dressing, and you’re done:
- White miso paste – It can be hard to find in grocery stores, so I order it online.
- Toasted sesame oil
- Soy sauce – Reduced sodium or regular
- Mirin or white balsamic – Both are mild and sweet. If you only have rice wine vinegar, you can sub rice wine vinegar and add a touch of honey.
- Ginger – Fresh grated
- Aleppo pepper – Milder, sweeter, and more complex in flavor than crushed red pepper. Sub crushed red pepper flakes for a bigger kick of heat.
The Fried Egg & Polenta Bowls
- Creamy polenta – You can use polenta or corn grits (which are produced from corn the same way). I love the polenta/grits from Bob’s Red Mill because they only take about 10 minutes to cook (versus around 50 minutes for most stone-ground grits), but they don’t taste like highly processed instant grits. Make them according to the package directions, but with milk in place of some of the liquid, sea salt/smoked sea salt/seasoned garlic sea salt to taste, and a dab of butter at the end.
- Smoked gouda – Shredded smoked gouda is folded into the hot polenta to make it extra creamy and melty and full of flavor. Always shred your cheese from the block for the best taste and meltability (rather than buying shredded cheese). You can also sub another smoked or mild semi-soft cheese like young smoked cheddar, smoked mozzarella, gruyere, or regular gouda.
- Crispy ham – If possible, get black forest ham thinly sliced fresh from the deli (rather than pre-packaged). Tear it into pieces and sear in a hot skillet for just a minute to get beautifully browned, caramelized, crisp edges. You can also sub bacon, turkey bacon, pancetta, or a similar alternative.
- Fried egg – The deepest orange yolks you can find (usually pasture-raised organic). I prefer using butter for the yummiest flavor in the fried egg.
- Sesame miso glaze – Salty, sweet, and full of umami flavor, with heat as desired. See paragraph above for the deets.
- Roasted seasonal veggies – Since summer is in full swing, roasted eggplant made the bowl! You can sub whatever is in season for you. Toss the chopped veggies with olive oil, sea salt or a seasoned salt (such as garlic sea salt or smoked sea salt), and black pepper. Spread the pieces out on a baking sheet (for the best char) and roast at 425ºF until crisp and tender throughout (time will vary depending on the vegetable). Finish with a splash of white balsamic (my favorite addition to roasted veggies for acid + sweetness) and a drizzle of olive oil or toasted sesame oil as desired.
- Toasted naan – Lightly toast naan in the oven or toaster just until crisp on the edges and soft in the center. Store-bought works great, traditional or roasted garlic. Not necessary, per se, but you won’t find my bowl without some naan nearby.
Miso Glazed Fried Egg & Polenta Bowls
July 1, 2023
The most comforting bowl of creamy smoked gouda polenta, crispy ham, seasonal charred roasted veggies, and a runny fried egg elevated with a mouthwatering, umami-rich sesame miso glaze (which comes together instantly!)
Persons
2
Notes
See post above for additional tips and substitutions.
Ingredients
For the polenta:
- 1 cup water
- 1/8 tsp sea salt or seasoned salt (such as smoked sea salt/garlic blend)
- 70g (1/2 cup) quick-cooking (not instant) polenta or yellow corn grits, such as Bob’s Red Mill
- 1/2 cup milk (2% or whole preferred)
- 1-2 tsp unsalted butter, to taste
- 1 oz smoked gouda, freshly shredded (can sub young smoked cheddar, smoked mozzarella, gruyere, or regular gouda)
For the glaze:
- 1 tsp white miso paste
- 1/2 tsp soy sauce (regular or reduced sodium)
- 1/2 tsp white balsamic vinegar or mirin (can sub 1/2 tsp rice wine vinegar + 1/4 tsp honey)
- 1 tsp toasted sesame oil
- 1/2 tsp grated fresh ginger
- sprinkle crushed aleppo or red pepper flakes, to taste
For the bowls:
- 2-3 oz thinly sliced black forest ham
- 2 eggs
- 1-2 tsp butter, for frying
- 4-6 oz eggplant, cut into roughly 1-inch cubes (or sub any seasonal vegetable)
- sea salt or seasoned salt (such as smoked sea salt/garlic blend), to taste
- 1-2 tsp olive oil
- ground black pepper, to taste
- 1 tsp white balsamic vinegar
- 1/2 tsp toasted sesame oil
- white or black sesame seeds, lightly toasted (optional, for garnish)
- thinly sliced scallions, greed onion, or chives (optional, for garnish)
Instructions
Roast the eggplant:
- Preheat the oven to 425ºF. While the oven is preheating, sprinkle sea salt or seasoned salt on the eggplant and rest about 5 minutes to pull out excess water. Then toss with olive oil and black pepper.
- Spread the cubes out on a baking sheet lined with foil and roast 15-20 minutes, or until charred on the edges and tender in the center (not mushy).
- When done, finish with a drizzle of white balsamic and a light drizzle of toasted sesame oil, if desired. Toss to coat.
Make the polenta:
- Cook the polenta according to the package instructions, adjusting the amount of liquid as indicated. If using quick-cooking polenta: Add water to a small/medium saucepan. Bring to a boil, then immediately stir in polenta. Lower heat and stir in milk and salt. Simmer on medium-low heat 5-6 minutes, until thickened.
- Cover, remove from heat, and let stand 5-6 minutes without removing the lid.
- Return to low heat while folding in butter and shredded cheese, until incorporated and melted. Adjust salt to taste. Divide between 2 shallow bowls.
Make the glaze:
- Add glaze ingredients to a small bowl and whisk until fully combined and smooth.
Assemble the bowls:
- Heat a nonstick fry pan over medium heat. Tear the ham into pieces and place in the hot pan. Sear 2-3 minutes, or until lightly browned and curled up at the edges. Divide between the bowls on top of the polenta.
- Over medium heat, add the butter to the pan and swirl to coat. Crack each egg and gently drop into the pan. Cook about 3 minutes on one side, until the white is set. Gently flip and cook about 30 seconds - 1 minute longer, until the yolk is slightly set (but still jiggly). Slide each egg over polenta and ham.
- Drizzle miso glaze over the eggs. Add roasted eggplant to the bowls. Garnish with scallion and/or toasted sesame seeds, if desired.