Description
Creamy polenta with poached eggs is a delightful dish that combines comfort and elegance, perfect for any breakfast or brunch occasion. The velvety texture of the polenta pairs beautifully with the rich, runny yolk of perfectly poached eggs, creating a mouthwatering experience that elevates your morning routine. Easy to prepare and visually stunning, this recipe is sure to impress your guests or satisfy your cravings on a lazy weekend.
Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups vegetable broth (or water)
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 4 large fresh eggs
- Salt and pepper to taste
Instructions
- In a saucepan, bring vegetable broth to a gentle boil. Gradually whisk in polenta and salt; reduce heat and cook until thickened (about 5 minutes).
- Stir in butter and Parmesan cheese until melted and creamy; adjust seasoning.
- Simmer water in a separate pot for poaching eggs. Crack each egg into a bowl, then gently slide them into the simmering water. Cook for about 3 minutes until whites are set but yolks remain soft.
- Carefully remove poached eggs with a slotted spoon and place on paper towels.
- Serve polenta on plates topped with poached eggs, seasoning with additional salt and pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg