Creamy Polenta with Poached Eggs Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Polenta Base
- 1 cup polenta (coarse cornmeal)
- 4 cups milk
- 2 tablespoons unsalted butter
- Salt, to taste
Eggs
- 4 large eggs
Instructions
- 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.
- 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.
- 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.
- 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
Find it online: https://dylangranv.com/creamy-polenta-with-poached-eggs-recipe/
