Parmesan Breakfast Polenta with Poached Eggs

While studying in Florence, I was introduced to savory breakfast polenta by my host family. Though typically an evening dish in Italy, their morning version topped with poached eggs was a revelation. They explained that in rural Italian households, polenta often appears at multiple meals, with breakfast versions being softer and often enhanced with cheese for extra richness.

Ingredients

• 4 cups water
• 1 cup polenta (coarse cornmeal)
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 6 large eggs
• 1 tablespoon white vinegar
• Fresh cracked black pepper
• Red pepper flakes (optional)
• Additional Parmesan for serving
• Fresh herbs for garnish

Instructions

1. In a large saucepan, bring water to a boil. Add salt.
2. Slowly whisk in polenta, stirring constantly to prevent lumps.
3. Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes until creamy and thick.
4. Meanwhile, in a small pan, heat olive oil over medium heat.
5. Add garlic, rosemary, and thyme, cooking until fragrant, about 1 minute. Remove from heat.
6. When polenta is cooked, stir in Parmesan cheese and butter until melted.
7. Stir in the herb-infused oil, reserving some for drizzling.
8. For poached eggs: Fill a wide pot with 3 inches of water and add vinegar.
9. Bring to a gentle simmer over medium heat.
10. Crack each egg into a small cup, then gently slip into the simmering water.
11. Cook for 3-4 minutes for runny yolks, then remove with a slotted spoon.
12. Divide polenta among bowls, creating a well in the center.
13. Place a poached egg in each well and drizzle with remaining herb oil.
14. Season with black pepper, red pepper flakes if desired, and additional Parmesan.
15. Garnish with fresh herbs and serve immediately.

Recipe Notes

• For creamy polenta, use the best quality cornmeal you can find.
• Quick-cooking polenta can be substituted to save time – follow package instructions.
• For a heartier version, add sautéed mushrooms or crispy pancetta before topping with eggs.
• Leftover polenta can be refrigerated, sliced, and pan-fried for another meal.

Prep time: 10 minutes | Cook time: 35 minutes | Serves: 6