Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups water or stock
- 2 tablespoons butter, room temperature or melted
- 1/2 cup grated cheese (Parmesan or cheddar), shredded
- 4 eggs
- Salt and pepper to taste
- Optional: fresh herbs (parsley, chives), sautéed vegetables, or extra cheese for serving
Instructions
- Bring 4 cups of water or stock to a gentle boil in a medium saucepan; add a pinch of salt.
- Slowly whisk in 1 cup polenta in a steady stream to prevent lumps.
- Reduce heat to low and simmer, stirring often, until thick and creamy (about 15–20 minutes).
- Stir in 2 tablespoons butter and 1/2 cup grated cheese until melted and smooth; season with salt and pepper.
- Fill a shallow saucepan with about 3 inches of water and bring to a gentle simmer; add a splash of vinegar if you like firmer poached eggs.
- Crack an egg into a small bowl, then slip it gently into the simmering water; repeat for remaining eggs, cooking 3–4 at a time if needed.
- Poach eggs for 3–4 minutes for runny yolks or longer for firmer yolks; remove with a slotted spoon and drain on a paper towel.
- Spoon polenta into bowls, top each with a poached egg, and finish with extra cheese, fresh herbs, and a grind of black pepper.
Notes
Stir often while the polenta cooks to prevent sticking. Use warm water or stock for quicker cooking. Poach eggs in gentle simmering water for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian