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
