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Creamy Polenta with Poached Eggs Recipe

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4.6 from 142 reviews

A comforting and elegant dish featuring creamy, cheesy polenta topped with perfectly poached eggs. This recipe combines the rich flavors of Parmesan and butter-infused polenta with silky poached eggs, making it a satisfying breakfast or light meal.

Ingredients

Units Scale

Polenta Base:

  • 1 cup polenta (coarse cornmeal)
  • 4 cups water
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Poached Eggs:

  • 4 fresh eggs
  • 2 tablespoons white vinegar (for poaching water)

Instructions

  1. Bring Water to a Boil: In a large saucepan, heat 4 cups of water until boiling. Stir in a pinch of salt to season the base.
  2. Add Polenta Gradually: Slowly whisk in 1 cup of polenta to avoid lumps. This step is crucial for achieving a smooth texture.
  3. Simmer to Perfection: Lower the heat and let the polenta simmer gently. Stir frequently—every few minutes—to prevent it from sticking or clumping. It should thicken and become tender after about 30 minutes.
  4. Incorporate Milk and Flavor: Stir in 1 cup of milk, 2 tablespoons of butter, and ½ cup of grated Parmesan cheese. Mix until everything is melted and creamy. Taste and adjust with salt and pepper as needed. Cover to keep warm.
  5. Prep the Water for Poaching: In a separate saucepan, bring about 3 inches of water to a gentle simmer. Add 2 tablespoons of white vinegar—this helps the egg whites set quickly.
  6. Create a Whirlpool: Stir the water with a spoon to create a gentle whirlpool. This step ensures the egg white wraps around the yolk for a tidy shape.
  7. Poach the Eggs: Crack each egg into a small bowl and gently slide it into the center of the whirlpool. Let it cook for about 3 minutes, or until the white is set but the yolk remains soft.
  8. Drain Excess Water: Use a slotted spoon to lift the poached egg out of the water. Place it on a paper towel to drain. Repeat with the remaining eggs.
  9. Plate the Polenta: Spoon a generous portion of creamy polenta into each serving bowl. Create a slight well in the center to cradle the egg.
  10. Top with Eggs: Carefully place a poached egg on top of the polenta.
  11. Garnish and Serve: Sprinkle with a little extra Parmesan cheese and freshly ground black pepper. Serve immediately for the best texture and flavor.

Notes

  • Stir polenta frequently to prevent clumping and sticking to the pan.
  • Use fresh eggs for best poaching results.
  • White vinegar helps eggs coagulate quickly, resulting in a tidy poached egg.
  • Serve immediately to enjoy the creamy texture and soft yolks.
  • Adjust seasoning in polenta to taste before serving.

Find it online: https://queenrecipe.com/creamy-polenta-with-poached-eggs-recipe/