Description
The delightful combination of creamy polenta with poached eggs brings warmth and satisfaction to any meal.
Ingredients
Scale
- 1 cup coarse polenta (cornmeal)
- 4 cups water
- 1 cup milk
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 4 fresh eggs
- 2 tbsp white vinegar (for poaching water)
Instructions
- Begin by bringing 4 cups of water to a rolling boil in a large saucepan. Add a pinch of salt to enhance the flavor of the polenta. Gradually whisk in the polenta to avoid any lumps. Lower the heat to a gentle simmer, stirring frequently. This process will take about 30 minutes, during which the polenta will thicken to a luscious creamy consistency.
- Once the polenta is thick and cooked through, incorporate the milk, butter, and Parmesan cheese. Stir them into the polenta, ensuring everything is well combined. Season with salt and pepper to taste. Cover the pot with a lid to keep the polenta warm while you prepare the eggs.
- In a medium saucepan, heat about 3 inches of water until it reaches a gentle simmer. Add the vinegar to the water, which helps the eggs maintain their shape. Create a whirlpool in the water by stirring it with a spoon, and gently drop in the eggs one at a time. Allow the eggs to poach for about 3 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove them and drain on paper towels.
- Spoon the warm, creamy polenta into serving bowls, creating a smooth base. Place one perfectly poached egg on top of each bowl of polenta. Finish by garnishing with additional Parmesan cheese and a sprinkle of black pepper for added flavor and a touch of elegance.
Notes
For an extra creamy texture, use cream instead of milk. Fresh eggs are crucial for perfect poaching.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 14 g