Description
Creamy Polenta with Poached Eggs a comforting, hearty, and elegant breakfast that combines silky polenta with perfectly poached eggs for the ultimate cozy meal.
Ingredients
1 cup coarse cornmeal (polenta)
4 cups water or vegetable broth
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
4 large fresh eggs
1 tablespoon white vinegar
Olive oil for drizzling
Fresh herbs for garnish
Instructions
1. Bring 4 cups of water or broth to a boil.
2. Gradually whisk in the cornmeal to prevent lumps.
3. Reduce heat and cook for 20–25 minutes, stirring often.
4. Stir in butter, Parmesan, salt, and pepper.
5. Simmer water with vinegar for poaching eggs.
6. Crack each egg into a bowl and gently slide into simmering water.
7. Poach for 3–4 minutes, then remove with a slotted spoon.
8. Spoon polenta into bowls and top each with a poached egg.
9. Drizzle olive oil and garnish with herbs before serving.
Notes
For extra flavor, add sautéed mushrooms or spinach on top.
Instant polenta can be used for a quicker version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
Keywords: Creamy Polenta with Poached Eggs, breakfast, comfort food