Go Back
–+ servings
Creamy Polenta with Poached Eggs

Creamy Polenta with Poached Eggs for Cozy Brunch Bliss

Creamy Polenta with Poached Eggs is a comforting dish that pairs velvety polenta with luxurious poached eggs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup coarse or medium-ground polenta Avoid instant for best results.
  • 4 cups water or broth Broth enhances flavor.
  • 2 tablespoons butter Vegan butter or olive oil works for dairy-free.
  • 1/2 cup Parmesan cheese Optional; omit or use nutritional yeast for vegan.
  • milk or cream Optional; substitute with plant-based milk for vegan.
  • salt
  • black pepper
For the Poached Eggs
  • 4 eggs The star protein source.
  • 1 tablespoon white vinegar Helps coagulate eggs while poaching.
For Garnishing
  • fresh parsley or chives Optional; adds color and flavor.

Equipment

  • large saucepan
  • Deep skillet or saucepan
  • Whisk
  • spoon

Method
 

Preparation Instructions
  1. Bring 4 cups of water or broth to a gentle simmer in a large saucepan. Gradually whisk in 1 cup of polenta, stirring continuously. Reduce heat to low and cook for 30-40 minutes, stirring regularly until creamy. Stir in butter and Parmesan if desired.
  2. In a separate skillet, bring 3-4 inches of water to a gentle simmer and add 1 tablespoon of white vinegar. Poach eggs for 3-4 minutes until whites are set and yolks remain runny.
  3. Spoon creamy polenta into bowls and top each with poached eggs, allowing yolks to spill over. Garnish with parsley or chives, and season with salt and black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 14gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 225mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Store leftover polenta in an airtight container for up to 3 days. Reheat gently. Freeze portions for up to 2 months. Fresh eggs are best for poaching.

Tried this recipe?

Let us know how it was!