Creamy Polenta with Poached Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/creamy-polenta-with-poached-eggs-recipe/
