Buttery Polenta With Parmesan, Olive Oil Fried Eggs

Name: Buttery Polenta With Parmesan, Olive Oil Fried Eggs, And Garlick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 4 1/2 cups chicken or 4 1/2 cups vegetable broth; 1 1/2 cups polenta; 3/4 teaspoon salt; 2 -4 tablespoons unsalted butter; 1/4 teaspoon freshly ground black pepper; 1 ounce parmesan cheese; 2 bunches swiss chard, stems removed; 3 tablespoons oilve oil, divided; 2 garlic cloves, minced; 1 large pinch crushed red pepper flakes; 8 large eggs

Servings: persons

4 1/2 4 1/2 cups chicken or 4 1/2 cups vegetable broth
1 1/2 cups polenta
3/4 teaspoon salt
2 -4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1 ounce parmesan cheese
2 bunches swiss chard, stems removed
3 tablespoons oilve oil, divided
2 garlic cloves, minced
1 large pinch crushed red pepper flakes
8 large eggs

1
Bring water or broth to a simmer. Stir in the polenta and salt. Simmer the polenta, stirring frequently but not constantly, until thickenedd to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover the pot to keep warm.
2
Slice the cheese chunk into slivers using a vegetable peeler. Or grate the cheese on the largest holes of a box grater.
3
Stack the chard leaves on top of each other and slice into 1/4-inch thick strips.
4
Heat 1 tablespoon olive oil in a large skillet. Add garlic and red pepper flakes, and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating in oil. Cover the pan and cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Set aside.
5
Heat 1 tablespoon olive oil in a large skillet over high heat. Fry four of the eggs until the edges are crispy and the yolks are still runny. Repeat with the remaining oil and eggs.
6
Pile polenta into bowls, top with swiss chard, cheese and then fried egg. Garnish with sea salt and more pepper and serve.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 1/2 4 1/2 cups chicken or 4 1/2 cups vegetable broth, 1 1/2 cups polenta, 3/4 teaspoon salt, 2 -4 tablespoons unsalted butter, and more.

Yes, Buttery Polenta With Parmesan, Olive Oil Fried Eggs, And Garlick falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttery Polenta With Parmesan, Olive Oil Fried Eggs, And Garlick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions