Description
Savory Polenta Cakes with Poached Eggs is a delightful breakfast dish that combines creamy polenta with rich, runny poached eggs, creating a satisfying and visually appealing meal.
Ingredients
Scale
- 1 cup polenta (cornmeal) 🌽
- 4 cups vegetable broth or water 💧
- 1/2 cup grated Parmesan cheese 🧀
- 1/4 cup chopped fresh herbs 🌿
- Salt and pepper to taste 🧂
- 2 tbsp olive oil 🫒
- 4 large eggs 🥚
- Optional: Sautéed greens 🥬
Instructions
- Start by pouring the vegetable broth or water into a medium saucepan and bring it to a rolling boil.
- Once boiling, gradually whisk in the polenta while stirring continuously to prevent lumps.
- Reduce heat to low and let the polenta simmer gently for about 15-20 minutes, stirring frequently.
- Remove from heat and stir in the grated Parmesan cheese and chopped fresh herbs. Season with salt and pepper.
- Pour the mixture into a greased 9×9-inch baking dish and smooth the top. Allow it to cool for about 30 minutes.
- Once set, cut the polenta into squares or rounds. Heat olive oil in a skillet over medium heat and cook the cakes for about 3-4 minutes on each side until golden brown.
- While the cakes are cooking, poach the eggs in a separate pot of gently simmering water for about 3-4 minutes.
Notes
- Stir continuously while adding cornmeal to prevent lumps.
- Ensure the skillet is hot enough before frying the cakes.
- Use fresh eggs for better poaching results.
- Allow the polenta to cool properly for easier cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg
