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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.
Cook the Polenta
Finish the Polenta
Velvety, slow-cooked polenta forms a perfect base for earthy mushrooms sautéed with garlic and fresh herbs. A comforting and savory Italian-American classic, made heart-healthy with minimal sodium.
A vibrant and flavorful pasta dish where spaghetti and fresh vegetables cook together in one pot. This low-sodium version is perfect for a quick, healthy weeknight dinner, ready in under 30 minutes.
A rich and satisfying pasta dish featuring tender mushrooms in a velvety, garlic-infused cream sauce. Made completely without salt, this recipe relies on fresh herbs and black pepper for a surprisingly flavorful meal.
Enjoy a guilt-free creamy pasta dish! This recipe uses deeply browned mushrooms and a touch of low-fat milk to create a silky, savory sauce without the heavy cream or high sodium. It's a comforting weeknight dinner ready in under 30 minutes.
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.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 359.23 calories per serving with 16.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Poach the Eggs
Assemble and Serve
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.
Add 1 teaspoon of fresh thyme or chopped rosemary to the polenta during the last 5 minutes of cooking.
Add a 1/4 teaspoon of red pepper flakes to the polenta along with the salt and pepper for a gentle warmth.
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.
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.
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.
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.
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.
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.
Yes, it can be part of a healthy diet. It offers a good balance of complex carbohydrates for energy, high-quality protein from the egg and cheese for muscle maintenance, and fiber from the cornmeal. However, it is rich in fat and sodium from the cheese and butter, so it's best enjoyed in moderation.
Absolutely. Polenta will solidify as it cools. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat with a splash of milk or water, and stir continuously until it's creamy and hot.
Polenta is the name of the Italian dish, while cornmeal is the ground corn ingredient used to make it. The term 'polenta' on a package often refers to a medium or coarse-ground cornmeal ideal for making the dish.
Common issues include using older eggs (their whites are runnier), the water being at a rolling boil instead of a gentle simmer, or not using a splash of vinegar, which helps the whites coagulate faster. Also, try cracking the egg into a small bowl first and gently sliding it into the water.
You can, but the texture and flavor will be different. Instant polenta cooks in about 5 minutes and results in a less robust, slightly gummier texture. If you're short on time it's a good substitute, but traditional cornmeal yields a much creamier and more flavorful result.