Description
Silky, buttery polenta topped with perfectly poached eggs and cracked pepper—simple, cozy comfort.
Ingredients
Scale
- 1 cup coarse-ground polenta
- 4 eggs
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 4 cups water or broth
- 1/2 cup milk or cream
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon white vinegar
- Fresh parsley or chives (optional)
Instructions
- Bring water or broth to a gentle boil; whisk in polenta slowly.
- Reduce heat and cook, stirring often, until thick and creamy.
- Stir in butter, milk or cream, Parmesan, salt, and pepper.
- Simmer polenta gently while preparing eggs.
- Bring a shallow pot of water with vinegar to a bare simmer.
- Poach eggs until whites set and yolks stay runny.
- Spoon polenta into bowls and top with poached eggs and herbs.
Notes
- For a richer flavor, use broth instead of water.
- Adjust the consistency of polenta by adding more liquid if needed.
- Garnish with additional herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg