Creamy 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
Scale
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
