Polenta with Poached Egg and Parmesan
Creamy, cheesy polenta forms the perfect bed for a perfectly poached egg with a runny yolk. Finished with a sprinkle of sharp Parmesan, this comforting dish is elegant enough for brunch but simple enough for a weeknight dinner.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Polenta
- b.In a medium, heavy-bottomed saucepan, bring the 2 cups of water and 2 cups of milk to a gentle simmer over medium heat. Do not let it boil.
- c.While whisking constantly, slowly and steadily pour the cornmeal into the simmering liquid. This is key to preventing lumps.
- d.Continue whisking for 1-2 minutes until the mixture begins to thicken. Reduce the heat to low, cover the saucepan, and let it cook for 20-25 minutes.
- e.Stir vigorously with a wooden spoon every 5 minutes, scraping the bottom and sides to prevent sticking and ensure even cooking.
- 2
Step 2
- a.Finish the Polenta
- b.While the polenta cooks, prepare the poaching water. Fill a wide, deep pan with 3-4 inches of water. Add the white vinegar and a pinch of salt. Bring to a gentle simmer (about 180-190°F or 82-87°C) over medium heat. You should see small bubbles on the bottom, not a rolling boil.
- c.Once the polenta is thick, creamy, and has pulled away from the sides of the pan, remove it from the heat.
- d.Stir in the unsalted butter, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Mix until the butter and cheese are fully melted and the polenta is smooth and glossy.
- e.Cover to keep warm while you poach the eggs.
- 3
Step 3
- a.Poach the Eggs
- b.Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water gently.
- c.Using a spoon, create a gentle vortex in the simmering water. Carefully slide one egg into the center of the vortex. The motion helps the egg white wrap around the yolk.
- d.Cook for 3-4 minutes for a soft, runny yolk, or up to 5 minutes for a firmer yolk.
- e.Using a slotted spoon, carefully lift the egg from the water, allowing excess water to drain. Briefly blot the bottom on a paper towel.
- f.Repeat with the remaining eggs, poaching one or two at a time to avoid overcrowding the pan.
- 4
Step 4
- a.Assemble and Serve
- b.Divide the warm, creamy polenta evenly among four shallow bowls.
- c.Create a small well in the center of each portion of polenta.
- d.Gently place one poached egg into the well in each bowl.
- e.Garnish with an extra sprinkle of Parmesan cheese, a crack of fresh black pepper, and the chopped fresh parsley.
- f.Serve immediately and enjoy the creamy texture and runny yolk.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest polenta, sift the cornmeal before adding it to the liquid.
- 2Use the freshest eggs possible for poaching. Fresh eggs have firmer whites that hold their shape better.
- 3For a perfectly shaped poached egg, crack it into a fine-mesh sieve over a bowl to drain off the thin, watery outer white before poaching.
- 4Don't let the poaching water boil. A vigorous boil will tear the egg whites apart. A gentle simmer is crucial.
- 5If your polenta becomes too thick, stir in a splash of warm milk or broth until it reaches your desired consistency.
- 6For a richer flavor, you can substitute chicken or vegetable broth for some or all of the water.
Adapt it for your goals.
Flavor Boost
Sauté 8 oz of sliced mushrooms and 2 cloves of minced garlic in butter until golden. Stir into the finished polenta for an earthy flavor.
Herb InfusionHerb Infusion
Add 1 teaspoon of fresh thyme or chopped rosemary to the polenta during the last 5 minutes of cooking.
Spicy KickSpicy Kick
Add a 1/4 teaspoon of red pepper flakes to the polenta along with the salt and pepper for a gentle warmth.
Vegan OptionVegan Option
Use vegetable broth instead of milk, a high-quality plant-based butter, and 1/4 cup of nutritional yeast instead of Parmesan. Serve with roasted vegetables or crispy tofu instead of the egg.
Why this is on our healthy list.
Sustained Energy Release
The complex carbohydrates in cornmeal are digested slowly, providing a steady release of energy that helps maintain blood sugar levels and keeps you feeling full and focused for longer.
High-Quality Protein
Eggs and Parmesan cheese are excellent sources of complete protein, containing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Rich in B Vitamins
This dish provides essential B vitamins, particularly from the eggs and cornmeal. These vitamins are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Source of Calcium and Phosphorus
The milk and Parmesan cheese contribute a good amount of calcium and phosphorus, two minerals that work together to build and maintain strong bones and teeth.
Frequently asked questions
One serving of this recipe contains approximately 480-520 calories, depending on the exact ingredients used, such as the fat content of the milk and the size of the eggs.