Creamy Polenta with Poached Eggs
Creamy Polenta with Poached Eggs is a comforting dish that blends smooth, rich polenta with perfectly poached eggs for a delightful breakfast or brunch experience. The creamy texture of polenta combined with the runny yolk creates a warm and satisfying meal that will impress your family and friends. Add some herbs or cheese for an extra touch, and enjoy this deliciously versatile dish any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup instant polenta
- 4 cups vegetable broth (or water)
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 4 large fresh eggs
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth or water to a boil. Gradually whisk in the polenta while reducing heat to low. Stir continually for about 5 minutes until thickened.
- Remove from heat and stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper.
- In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and slide them into the simmering water, cooking for about 3 minutes for runny yolks.
- Spoon creamy polenta into bowls, creating nests for the poached eggs on top.
- Garnish with extra cheese, cracked pepper, or fresh herbs before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 400
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 220mg