Creamy Polenta with Poached Eggs

Creamy polenta enriched with parmesan and butter, topped with perfectly poached eggs, makes a hearty and comforting meal. Ideal for a cozy fall breakfast, brunch, or even dinner, this dish is satisfying, versatile, and easy to reheat.

Why You’ll Love This Recipe

• Creamy, cheesy, and full of flavor with a luxurious texture.

• Works for both breakfast and dinner.

• Poached eggs add protein and richness with runny yolks.

• Easy to customize with different cheeses, herbs, or pumpkin.

• Leftovers keep well and reheat beautifully.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cheesy polenta:

• 1 tablespoon olive oil

• ¾ cup finely chopped onion

• 3 cloves garlic, finely chopped

• 2 cups chicken or vegetable broth

• 2 cups milk

• 1 cup polenta (coarse cornmeal)

• ½ cup grated parmesan cheese (or other melting cheese—see options below)

• ¼ teaspoon salt

• ¼ teaspoon ground black or white pepper

• 3 tablespoons unsalted butter

For the poached eggs:

• 6 large eggs

Optional garnishes and add-ins:

• 1 cup canned pumpkin puree

• 2 teaspoons chopped fresh parsley or chives

• ½ teaspoon dried sage or rosemary (add to broth while cooking)

• 4 tablespoons toasted pumpkin seeds

directions

1. Heat olive oil in a heavy pot over medium heat. Add onion and cook until softened and translucent, about 3 minutes. Add garlic and cook 1 minute.

2. Pour in broth and bring to a boil. Slowly whisk in polenta to prevent clumping. Reduce heat to low, cover, and cook for about 20 minutes, stirring occasionally to prevent sticking. Add a splash of milk, broth, or water if polenta becomes too dry.

3. When polenta is creamy with a slight bite, stir in butter, parmesan cheese, and optional pumpkin puree. Season with salt and pepper to taste.

4. To poach eggs, bring a poaching pan (or saucepan with simmering water) to a gentle boil. Spray poaching inserts with non-stick spray if using. Crack eggs into the cups and cover. Cook for about 3½ minutes for medium poached eggs with runny yolks.

5. Spoon about ¾ cup of polenta into bowls, top each with a poached egg, and garnish with parsley, chives, or pumpkin seeds if desired. Serve warm.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Cheese swaps: Try cheddar, Gruyere, asiago, pecorino, Monterey Jack, smoked gouda, or goat cheese.

• Pumpkin polenta: Stir in canned pumpkin puree at the end for a seasonal twist.

• Herb infusion: Add sage, rosemary, or thyme to the broth for earthy flavor.

• Spicy kick: Use jalapeño jack cheese or add chili flakes.

• Veggie additions: Serve with sautéed spinach, mushrooms, or roasted vegetables.

storage/reheating

• Refrigerator: Store polenta in an airtight container for up to 3–4 days. Eggs are best cooked fresh.

• Reheating polenta: Polenta will firm up when cold. To reheat, add milk or water and whisk over medium heat until creamy again.

• Freezing: Not recommended, as polenta changes texture when frozen.

FAQs

Can I make the polenta ahead of time?

Yes. Cook and cool polenta, then reheat with extra liquid to restore creaminess before serving.

What type of polenta should I use?

Coarse cornmeal (traditional polenta) works best for a hearty, creamy texture.

Can I poach eggs without a poaching pan?

Yes, you can poach eggs in simmering water with a splash of vinegar. Crack the egg into a small bowl, then gently slide it into the water.

How can I prevent lumps in my polenta?

Whisk the cornmeal into boiling broth gradually and stir frequently while it cooks.

What if I don’t like parmesan?

Substitute with sharp cheddar, Gruyere, or another melting cheese you prefer.

Can I make this vegetarian?

Yes—use vegetable broth and vegetarian-friendly cheese.

What pairs well with cheesy polenta and poached eggs?

Sautéed greens, roasted vegetables, or a simple salad complement this dish perfectly.

Can I serve this without eggs?

Of course! It’s delicious topped with roasted vegetables, braised meats, or mushrooms.

How do I get runny yolks in poached eggs?

Cook for about 3½ minutes, then test by gently pressing the yolk—it should feel soft but not raw.

Is this gluten-free?

Yes, polenta is naturally gluten-free, making this dish suitable for gluten-free diets.

Conclusion

Cheesy Polenta with Poached Eggs is a cozy, versatile dish that’s simple yet elegant enough for breakfast, brunch, or dinner. With its creamy base, melty cheese, and runny yolks, it delivers comfort in every bite. Make it your own with seasonal variations and enjoy a nourishing, hearty meal any time of day.

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