Polenta with Fried Egg and Crispy Ham Cubes is a warm, satisfying dish that brings together rustic comfort and European flair. Creamy, Parmesan-enriched polenta serves as the base for perfectly fried eggs and golden-brown Schinkenwürfel (German-style diced ham), accompanied by sweet red onions, smoky paprika, and fresh chives. Whether served for breakfast, brunch, or a cozy dinner, this dish is an easy-to-make yet refined meal that’s as comforting as it is flavorful.
Why You’ll Love This Recipe
- A hearty and versatile meal, suitable for any time of day
- Creamy polenta paired with crispy ham creates a satisfying texture contrast
- Bursting with flavor from smoked paprika, caramelized onion, and savory Parmesan
- Easy to prepare with minimal ingredients
- A comforting dish with gourmet appeal, ideal for casual entertaining
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the polenta:
- Yellow cornmeal (polenta)
- Water or low-sodium chicken broth
- Butter
- Grated Parmesan cheese
- Salt
For the toppings:
- Eggs
- Schinkenwürfel (or diced ham)
- Red onion, finely chopped
- Olive oil or butter
- Smoked paprika
- Fresh chives, chopped
Directions
- Cook the Polenta:
In a medium saucepan, bring the water or broth to a boil. Gradually whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low and simmer, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in the butter and Parmesan, season with salt, and cover to keep warm. - Sauté the Ham and Onions:
Heat olive oil or butter in a skillet over medium heat. Add the Schinkenwürfel and chopped red onion. Cook for 6–8 minutes, stirring occasionally, until the ham is crisp and the onions are golden and caramelized. Set aside. - Fry the Eggs:
In the same skillet, fry the eggs to your liking—sunny side up or over easy. Season lightly with salt. - Assemble the Dish:
Divide the warm polenta between two bowls. Top each with a fried egg, a generous spoonful of the ham and onion mixture, a sprinkle of smoked paprika, and freshly chopped chives. - Serve Immediately:
Serve hot, optionally with crusty bread or a light salad on the side.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: Approximately 420 kcal
Variations
- Vegetarian Option: Omit the ham and add sautéed mushrooms or roasted vegetables
- Cheese Swap: Try using Gruyère, Fontina, or sharp cheddar in place of Parmesan
- Herb Twist: Add fresh thyme or rosemary to the polenta for added aroma
- Spicy Version: Use hot paprika or add red pepper flakes for heat
- Soft-Boiled Egg Alternative: Serve with soft-boiled eggs instead of fried for a different texture
Storage/Reheating
Storage:
- Store leftover polenta and toppings separately in airtight containers for up to 3 days in the refrigerator.
Reheating:
- Reheat polenta on the stovetop with a splash of water or milk to loosen it.
- Reheat ham and onions in a skillet until warmed through. Fry eggs fresh when ready to serve.
FAQs
What is Schinkenwürfel?
Schinkenwürfel are small cubes of cured ham commonly used in German cooking. They are flavorful and crisp up beautifully when sautéed.
Can I use instant polenta?
Yes, instant polenta significantly reduces cooking time. Just follow the package instructions and stir in butter and cheese at the end.
Is this dish gluten-free?
Yes, as long as all ingredients (including broth and ham) are certified gluten-free.
Can I use bacon instead of Schinkenwürfel?
Absolutely. Bacon or pancetta can be used as a substitute with similar crispy, salty results.
How do I keep the polenta from getting lumpy?
Whisk the cornmeal into the boiling liquid gradually and stir constantly in the early stages of cooking.
Can I make whipped ricotta instead of polenta?
This recipe is best with polenta, but whipped ricotta could work as a creamy base for a lighter variation.
What can I serve with this dish?
Serve with crusty bread, roasted vegetables, or a simple green salad for a complete meal.
Is this dish freezer-friendly?
Polenta can be frozen, but the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated short-term.
Can I make it dairy-free?
Yes. Use olive oil instead of butter and skip the Parmesan or use a dairy-free alternative.
What kind of pan is best for cooking polenta?
A heavy-bottomed saucepan or non-stick pot is ideal to prevent sticking and ensure even cooking.
Conclusion
Polenta with Fried Egg and Crispy Ham Cubes (Schinkenwürfel) is a rich and satisfying dish that brings the best of rustic and refined cuisine to your table. With velvety polenta, golden crispy ham, and a perfectly cooked egg on top, it’s a versatile recipe that’s simple enough for everyday cooking yet impressive enough for guests. Whether enjoyed for brunch or dinner, it’s a warm and inviting meal you’ll want to make again and again.
Print
Polenta with Fried Egg
- Total Time: 35 minutes
- Yield: 2 servings
Description
This Polenta with Fried Egg and Crispy Ham Cubes (Schinkenwürfel) is a savory and creamy comfort food dish featuring buttery Parmesan polenta, golden pan-fried ham, and a runny egg. Perfect for breakfast, brunch, or a cozy dinner with German flair. #polentabowl
Ingredients
For the polenta:
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1 cup yellow cornmeal (polenta)
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4 cups water or low-sodium chicken broth
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1 tablespoon butter
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1/4 cup grated Parmesan cheese
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Salt, to taste
For the toppings:
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2 eggs
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1/2 cup Schinkenwürfel (or diced ham)
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1/4 cup red onion, finely chopped
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1 tablespoon olive oil or butter
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1/2 teaspoon smoked paprika
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Fresh chives, chopped (for garnish)
Instructions
1. Cook the polenta:
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Bring water or broth to a boil in a medium saucepan.
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Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring often, until thick and creamy (20–25 minutes).
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Stir in butter, Parmesan cheese, and season with salt. Cover and keep warm.
2. Sauté the ham and onions:
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Heat olive oil or butter in a skillet over medium heat.
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Add Schinkenwürfel and red onion. Cook until ham is crisp and onions are caramelized, about 6–8 minutes. Set aside.
3. Fry the eggs:
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In the same skillet, fry eggs until whites are set but yolks remain soft and runny. Season lightly with salt.
4. Assemble the bowls:
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Divide the creamy polenta between two bowls.
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Top each with a fried egg, crispy ham and onions, a sprinkle of smoked paprika, and fresh chives. Serve warm.
Notes
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Use milk or cream in place of some broth for extra-rich polenta.
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Add sautéed spinach or roasted tomatoes for a veggie boost.
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Great with crusty bread on the side for dipping into the yolk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Simmering, Pan-Frying
- Cuisine: Comfort Food
