Creamy Polenta with Poached Eggs Recipe
Follow this recipe to prepare a delicious creamy polenta topped with perfectly poached eggs, ideal for a comforting and satisfying meal.
Equipment
- 1 Saucepan For cooking the polenta
- 1 Skimmer or slotted spoon For poaching the eggs
Ingredients
- 1 cup Polenta Coarse cornmeal
- 4 cups Water
- 1 cup Milk
- 1/2 cup Grated Parmesan cheese
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper Freshly ground
- 4 Eggs Fresh
- 2 tbsp White vinegar For poaching water
Instructions
- In a large saucepan, bring water and salt to a boil.
- Gradually whisk in the polenta, reducing the heat to low.
- Cook, stirring frequently, until the mixture thickens and the polenta is tender, about 30 minutes.
- Stir in milk, butter, and Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and keep warm.
- Fill a large saucepan with about 3 inches of water and bring to a gentle simmer.
- Add white vinegar to the water.
- Crack each egg into a small bowl, then gently slide into the simmering water.
- Poach the eggs until the whites are set but the yolks are still runny, about 3 minutes.
- Using a skimmer or slotted spoon, carefully remove the eggs and drain on a paper towel.
- Spoon the creamy polenta into serving bowls.
- Top each bowl with a poached egg.
- Garnish with freshly ground black pepper and additional Parmesan cheese if desired.
- Serve immediately.
Notes
For extra flavor, consider adding sautéed mushrooms or spinach to the polenta. You can also sprinkle fresh herbs like parsley or chives over the dish before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 220mgSodium: 420mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 40000IUCalcium: 2500mgIron: 0.4mg
Tried this recipe?Let us know how it was!