Creamy Polenta with Poached Eggs Recipe

Introduction

Creamy polenta with poached eggs is a comforting and elegant dish that’s perfect for breakfast, brunch, or a light dinner. The smooth, buttery polenta pairs beautifully with tender poached eggs, creating a satisfying and flavorful meal.

Ingredients

• 1 cup coarse or medium-ground polenta
• 4-5 cups water or vegetable/chicken broth
• ½ cup milk or heavy cream (optional)
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese (optional)
• 1-2 teaspoons salt, or to taste
• Freshly ground black pepper, to taste
• 4 large fresh eggs
• 1 tablespoon white vinegar
• Fresh parsley or chives for garnish (optional)

Instructions

1. Step 1: Bring the water or broth (and milk or cream, if using) to a simmer in a medium saucepan over medium heat. Add a pinch of salt to the liquid.
2. Step 2: Slowly whisk the polenta into the simmering liquid in a thin, steady stream to prevent lumps from forming.
3. Step 3: Reduce heat to low and continue whisking constantly for the first few minutes. Then switch to a wooden spoon and stir regularly for 25-30 minutes until the polenta is thick, creamy, and smooth. Add more hot liquid if it becomes too thick.
4. Step 4: Remove the polenta from heat and stir in the butter and Parmesan cheese until melted and incorporated. Season with salt and pepper to taste. Keep warm.
5. Step 5: Fill a wide saucepan with 3-4 inches of water. Add white vinegar and a pinch of salt. Bring to a gentle simmer with small bubbles but no rolling boil.
6. Step 6: Crack each egg into separate small bowls or ramekins for easy transfer.
7. Step 7: (Optional) Stir the simmering water gently to create a swirl. Carefully pour each egg into the center of the swirl or directly into the water.
8. Step 8: Poach eggs for 3-4 minutes for runny yolks or 4-5 minutes for firmer yolks. The whites should be set but yolks soft.
9. Step 9: Remove eggs with a slotted spoon and gently blot with paper towels to remove excess water.
10. Step 10: Divide warm polenta into bowls, top each with a poached egg, and garnish with extra Parmesan, fresh herbs, and black pepper. Serve immediately.

Tips & Variations

• Use vegetable or chicken broth instead of water for richer flavor in the polenta.
• Substitute nutritional yeast for Parmesan to make the dish vegan-friendly.
• Add chopped sautéed mushrooms or spinach for extra texture and nutrition.
• For perfectly shaped poached eggs, use the swirling water method to help the whites wrap around the yolks.

Storage

Store leftover polenta and poached eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat polenta gently on the stove with a splash of milk or broth, stirring to restore creaminess. It’s best to poach fresh eggs when ready to serve for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta for this recipe?

Instant polenta cooks faster but tends to have a less creamy texture. For the best result, use coarse or medium-ground polenta and cook it slowly to develop a smooth and rich base.

What if I don’t have white vinegar for poaching eggs?

White vinegar helps eggs hold their shape, but if you don’t have it, you can use another mild vinegar like apple cider vinegar or skip it. Just be mindful that the eggs might be a bit looser in the water.

Creamy Polenta with Poached Eggs Recipe

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★★★★★

4.9 from 50 reviews

This creamy polenta with poached eggs recipe offers a comforting and elegant dish perfect for breakfast, brunch, or a light dinner. Silky smooth polenta enriched with butter and Parmesan is topped with perfectly poached eggs, garnished with fresh herbs for a beautiful and flavorful presentation. Using broth adds depth of flavor while optional cream or milk creates extra richness, making this a versatile and satisfying meal.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Polenta Base

• 1 cup coarse or medium-ground polenta
• 4–5 cups water or vegetable/chicken broth
• ½ cup milk or heavy cream (optional)
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese (optional)
• 1–2 teaspoons salt, to taste
• Freshly ground black pepper, to taste

Poached Eggs

• 4 large fresh eggs
• 1 tablespoon white vinegar
• Pinch of salt (for water)

Garnish (Optional)

• Fresh parsley or chives, chopped
• Additional grated Parmesan cheese

Instructions

1. Prepare the Polenta: In a medium-sized heavy-bottomed saucepan, bring the water or broth along with milk or cream if using, to a simmer over medium heat. Add a pinch of salt. Slowly whisk in the polenta in a thin, steady stream to avoid lumps. Reduce the heat to low and continue whisking for a few minutes. Then stir frequently for about 25-30 minutes until the polenta thickens and becomes creamy and smooth. Add hot water or broth if it becomes too thick. Remove from heat and stir in butter and Parmesan cheese until melted and incorporated. Season with salt and pepper. Keep warm.
2. Poach the Eggs: In a wide, deep skillet or large saucepan, bring 3-4 inches of water to a gentle simmer with white vinegar and a pinch of salt. Crack each egg into separate small bowls. Optionally, create a gentle whirlpool in the water with a spoon. Gently slide 2-3 eggs into the simmering water. Poach for 3-4 minutes for runny yolks or 4-5 minutes for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
3. Assemble and Serve: Spoon creamy polenta into bowls or plates. Place one poached egg on top of each serving. Garnish with freshly grated Parmesan, black pepper, and chopped parsley or chives. Serve immediately while warm.

Notes

• Use coarse or medium-ground polenta for the best creamy texture; avoid instant polenta.
• Broth adds more flavor than water, but water keeps the dish lighter.
• Adding milk or cream enriches the polenta but is optional; plant-based milk alternatives can also be used.
• Fresh eggs are best for poaching as they hold their shape better.
• White vinegar in the poaching water helps the eggs set properly.
• Cook eggs in small batches to prevent overcrowding the pan and lowering water temperature.
• Gently swirl the water to create a vortex to help the egg whites wrap neatly around the yolk.
• Keep the polenta warm in a low oven or over very low heat while poaching eggs.

Keywords: creamy polenta, poached eggs, Italian breakfast, vegetarian brunch, comfort food, easy polenta recipe