Description
Creamy Polenta with Poached Eggs is the ultimate comfort food, featuring velvety polenta topped with perfectly poached eggs. A hearty, gluten-free, vegetarian dish perfect for breakfast, brunch, or dinner.
Ingredients
Units
Scale
For the Polenta
- 1 cup polenta
- 4 cups water
- 1 cup milk
- 1/2 cup Parmesan cheese, grated
- 2 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
For the Poached Eggs
- 4 fresh eggs
- 2 tbsp white vinegar
Instructions
Prepare the Polenta
- Boil Liquid
- In a medium saucepan, bring water and milk to a gentle boil over medium heat. Add a pinch of salt.
- Cook Polenta
- Gradually whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for 20-25 minutes, stirring frequently, until thick and creamy.
- Add Cheese and Butter
- Stir in Parmesan cheese and butter until melted and incorporated. Adjust seasoning with additional salt and freshly ground black pepper.
Poach the Eggs
- Prepare Poaching Liquid
- Fill a large saucepan with water, add white vinegar, and bring to a gentle simmer.
- Poach Eggs
- Crack each egg into a small bowl. Swirl the simmering water with a spoon to create a whirlpool, then gently slide one egg into the center. Poach for 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove the egg and drain on a paper towel. Repeat with remaining eggs.
Assemble the Dish
- Plate the Polenta
- Divide the creamy polenta evenly among four bowls.
- Top with Eggs
- Place a poached egg on top of each portion of polenta.
- Garnish and Serve
- Garnish with additional Parmesan cheese, black pepper, or fresh herbs like parsley or chives, if desired. Serve immediately.
Notes
- Texture Adjustment: Add more milk or water to the polenta for a looser consistency.
- Egg Poaching Tips: Use the freshest eggs possible for the best results.
- Make It Extra Savory: Add sautéed mushrooms, spinach, or crispy bacon as toppings.
