Description
Creamy polenta with poached eggs is the ultimate comfort food, combining rich, velvety polenta with perfectly runny poached eggs. This dish not only delights the senses with its inviting aroma and beautiful presentation but also offers a versatile option for breakfast, brunch, or even dinner. Whether you’re hosting friends or enjoying a quiet meal at home, this recipe promises to impress and satisfy.
Ingredients
Scale
- 1 cup coarse cornmeal
- 4 cups water or vegetable broth
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 fresh eggs
- Fresh herbs (basil or chives) for garnish
Instructions
- In a medium saucepan, bring water or broth to a gentle boil. Whisk in cornmeal slowly to avoid lumps. Stir continuously until thickened (about 5 minutes).
- Reduce heat to low, add heavy cream and Parmesan cheese, seasoning with salt and pepper. Cook until creamy (another 5 minutes).
- In another saucepan, bring water to a simmer for poaching eggs. Crack each egg into a small bowl before sliding them into the simmering water. Poach for 3-4 minutes until whites are set.
- Spoon polenta onto plates and top with poached eggs.
- Garnish with fresh herbs and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 240mg