Creamy Polenta with Poached Eggs Recipe

Introduction

Creamy polenta with poached eggs is a comforting and simple dish perfect for breakfast or brunch. The soft, velvety polenta pairs beautifully with perfectly poached eggs for a satisfying meal.

Ingredients

• 1 cup polenta (cornmeal)
• 4 cups milk
• 2 tablespoons butter
• 4 large eggs
• Salt, to taste

Instructions

1. Step 1: In a medium saucepan, bring the milk to a gentle boil over medium heat. Slowly whisk in the polenta, stirring continuously to prevent lumps.
2. Step 2: Reduce the heat to low and cook the polenta, stirring often, until it becomes thick and creamy, about 20-25 minutes.
3. Step 3: Stir in the butter and season with salt to taste. Keep warm while you prepare the eggs.
4. Step 4: To poach the eggs, bring a pot of water to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold their shape.
5. Step 5: Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks remain runny.
6. Step 6: Using a slotted spoon, carefully remove the eggs and drain on a paper towel.
7. Step 7: Serve the creamy polenta in bowls topped with one poached egg each. Season with black pepper or your favorite herbs if desired.

Tips & Variations

• Use water or broth instead of milk for a lighter, less creamy polenta.
• For extra richness, stir in grated Parmesan or cream cheese before serving.
• Add sautéed mushrooms or spinach on top for more texture and flavor.
• If you’re new to poaching eggs, try cracking them into a fine mesh sieve first to remove loose whites.

Storage

Store leftover polenta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess. Poached eggs are best eaten fresh, but can be kept in cold water in the fridge for up to 1 day; reheat by briefly immersing in hot water.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute milk with unsweetened plant-based milk like almond or oat milk, and use a dairy-free butter alternative for creamy polenta.

How do I know when the polenta is done?

The polenta is ready when it has thickened to a creamy consistency and no longer tastes gritty. It should easily hold its shape on a spoon but still be smooth.

Creamy Polenta with Poached Eggs Recipe

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★★★★★

4.7 from 141 reviews

This creamy polenta with poached eggs recipe offers a comforting and delicious meal, combining smooth, buttery polenta with perfectly poached eggs. Ideal for breakfast or brunch, the dish is simple to prepare with minimal ingredients, resulting in a rich, satisfying dish that is both hearty and elegant.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Polenta Base

• 1 cup polenta (coarse cornmeal)
• 4 cups milk
• 2 tablespoons unsalted butter
• Salt, to taste

Eggs

• 4 large eggs

Instructions

1. Prepare the polenta: In a medium saucepan, bring the milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Gradually whisk in the polenta, continuing to whisk until fully combined.
2. Cook the polenta until creamy: Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon or whisk, until it thickens and becomes creamy, about 25-30 minutes. Add salt to taste during cooking. Remove from heat and stir in the butter until melted and fully incorporated.
3. Poach the eggs: While the polenta is cooking, bring a separate pot of water to a gentle simmer. Add a tablespoon of vinegar (optional) to help the eggs coagulate. Crack each egg into a small bowl, then carefully slip the eggs one at a time into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
4. Assemble the dish: Spoon the creamy polenta into shallow bowls or plates. Gently place a poached egg on top of each serving. Optionally, season with freshly ground black pepper, additional salt, or a drizzle of olive oil if desired.

Notes

• To prevent lumps, add polenta slowly while whisking continuously.
• Use fresh eggs for easier poaching and better shape.
• For a richer flavor, substitute half of the milk with cream or add grated Parmesan cheese to the polenta.
• Poached eggs can be cooked ahead and kept warm in a bowl of hot water for a few minutes before serving.
• Serve immediately for best texture and flavor.

Keywords: creamy polenta, poached eggs, breakfast recipe, Italian, brunch, polenta with eggs