Creamy Polenta with Poached Eggs

Creamy Polenta with Poached Eggs is the ultimate comfort food, combining velvety polenta with perfectly poached eggs. This hearty, gluten-free, and vegetarian dish is perfect for breakfast, brunch, or a cozy dinner. It’s simple, flavorful, and satisfying.

Why You’ll Love This Recipe

• Comforting and Warm: A cozy, hearty dish for any time of day.
• Rich and Creamy: The butter, milk, and Parmesan create a luscious polenta base.
• Nutritious: Packed with protein from eggs and wholesome polenta.
• Customizable: Add toppings like sautéed vegetables or herbs for extra flavor.
• Gluten-Free: Naturally gluten-free and suitable for various diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup polenta
• 4 cups water
• 1 cup milk
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• 4 fresh eggs
• 2 tbsp white vinegar
• Salt to taste
• Freshly ground black pepper to taste

Directions

Prepare the Polenta

1. Boil Water: In a medium saucepan, bring 4 cups of water and a pinch of salt to a boil.
2. Cook Polenta: Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.
3. Add Milk and Butter: Stir in the milk, butter, and Parmesan cheese. Adjust salt to taste. Keep warm.

Poach the Eggs

1. Prepare the Poaching Water: Fill a large saucepan with water, add white vinegar, and bring to a gentle simmer.
2. Poach the Eggs: Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs.
3. Cook the Eggs: Let the eggs poach for 3–4 minutes, or until the whites are set, and the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Assemble the Dish

1. Plate the Polenta: Divide the creamy polenta among four bowls.
2. Top with Eggs: Place a poached egg on top of each portion.
3. Season and Serve: Sprinkle with freshly ground black pepper and garnish with additional Parmesan or fresh herbs if desired. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes

Variations

• Herbed Polenta: Add chopped fresh herbs like thyme, parsley, or basil to the polenta.
• Spicy Twist: Sprinkle with red pepper flakes or drizzle with hot sauce.
• Vegetable Topping: Top with sautéed spinach, mushrooms, or roasted cherry tomatoes.
• Vegan Option: Replace milk and Parmesan with plant-based alternatives and omit the eggs.
• Cheese Swap: Use pecorino or Gruyère instead of Parmesan for a different flavor profile.

Storage/Reheating

• Storage: Store leftover polenta in an airtight container in the refrigerator for up to 3 days. Poached eggs are best served fresh.
• Reheating: Reheat polenta on the stove over low heat, stirring in a splash of milk or water to restore creaminess.

FAQs

1. What is polenta?

Polenta is a dish made from boiled cornmeal, often served as a creamy porridge or allowed to set and then fried or grilled.

2. Can I use instant polenta?

Yes, instant polenta cooks much faster, usually in 5–7 minutes. Adjust liquid amounts as needed.

3. How do I prevent lumps in polenta?

Whisk the polenta into boiling water slowly and stir continuously while adding it.

4. Can I make the polenta ahead of time?

Yes, but it may firm up as it cools. Reheat with a splash of milk or water to restore its creamy consistency.

5. Do I need white vinegar to poach eggs?

Vinegar helps the egg whites set quickly, but it’s optional. Without it, you may need to be extra gentle while poaching.

6. What’s the best type of Parmesan to use?

Use freshly grated Parmesan for the best flavor and texture. Avoid pre-grated varieties with fillers.

7. Can I fry the eggs instead of poaching?

Yes, fried or sunny-side-up eggs make a delicious alternative.

8. Is polenta gluten-free?

Yes, polenta is naturally gluten-free as it’s made from cornmeal.

9. Can I freeze leftover polenta?

Yes, freeze the polenta in portions. Reheat by steaming or microwaving with added liquid.

10. What’s a good substitute for Parmesan cheese?

Pecorino Romano or nutritional yeast (for a dairy-free option) work well as substitutes.

Conclusion

Creamy Polenta with Poached Eggs is the perfect dish for when you need a comforting, satisfying meal. The rich, cheesy polenta pairs beautifully with the delicate, runny yolks of poached eggs. With its versatility and ease of preparation, this recipe is a must-try for any home cook looking to impress or simply enjoy a cozy meal.

Print