Creamy Polenta with Poached Eggs Recipe
Introduction
Creamy polenta with poached eggs is a comforting and satisfying dish that’s perfect for breakfast or a simple dinner. The smooth, buttery polenta pairs beautifully with the delicate poached eggs, creating a warm and hearty meal.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups milk
- 2 tablespoons butter
- 4 eggs
Instructions
- Step 1: In a saucepan, bring the milk to a gentle boil over medium heat.
- Step 2: Gradually whisk in the polenta to avoid lumps, then reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-25 minutes.
- Step 3: Stir in the butter until melted and fully combined. Season with salt and pepper to taste.
- Step 4: While the polenta cooks, bring a pot of simmering water to a gentle boil. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain soft.
- Step 5: Using a slotted spoon, carefully remove the poached eggs and place them atop servings of creamy polenta.
- Step 6: Serve immediately, seasoning with additional salt, pepper, or herbs as desired.
Tips & Variations
- Replace half the milk with water or broth for a lighter or more savory flavor.
- Add grated Parmesan or cheddar cheese to the polenta for extra richness.
- Top with fresh herbs like chives, thyme, or parsley to brighten the dish.
- For easier poaching, add a splash of vinegar to the simmering water to help egg whites hold shape.
Storage
Store any leftover polenta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat adding a splash of milk to restore creaminess. Poached eggs are best enjoyed fresh and are not ideal for storing or reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use water instead of milk for cooking polenta?
Yes, you can use water to cook polenta, which will result in a lighter texture, but using milk adds creaminess and richness to the dish.
How can I tell when my poached eggs are done?
The whites should be fully set and opaque while the yolk remains soft and slightly runny. Cooking for about 3-4 minutes in simmering water usually achieves this perfect doneness.
PrintCreamy Polenta with Poached Eggs Recipe
A comforting and creamy polenta dish topped with perfectly poached eggs, combining smooth textures and rich flavors for a satisfying breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Ingredients
Polenta Base
- 1 cup polenta (cornmeal)
- 4 cups milk
- 2 tablespoons unsalted butter
Topping
- 4 large eggs
Instructions
- Cook the Polenta: In a medium saucepan, bring the milk to a gentle boil. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta thickens and becomes creamy, about 20-25 minutes.
- Finish the Polenta: Remove the saucepan from heat and stir in the butter until fully melted and incorporated for extra creaminess. Season with salt to taste if desired.
- Poach the Eggs: Bring a separate pot of water to a gentle simmer. Crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for 3-4 minutes for a runny yolk or longer for firmer yolks. Use a slotted spoon to remove eggs and drain on paper towels.
- Assemble the Dish: Spoon the creamy polenta into serving bowls and top each with a poached egg. Optionally, season with freshly ground black pepper or sprinkle with herbs for garnish.
Notes
- Use whole milk for extra creaminess; you can substitute with a milk alternative but cooking time may vary.
- Stir polenta frequently to prevent clumping and sticking to the pot.
- For perfectly poached eggs, add a tablespoon of vinegar to the simmering water to help egg whites coagulate faster.
- Serve immediately as polenta thickens upon standing.
Keywords: Creamy polenta, poached eggs, Italian breakfast, comfort food, easy brunch
