Crispy Parmesan Polenta With Poached Eggs Recipe

Name: Crispy Parmesan Polenta With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces polenta instant yellow; 2 tablespoons butter; 2 teaspoons olive oil; 2 cups whole milk; 2 tablespoons heavy cream; 2 tablespoons rosemary leaves chopped; 1 tablespoon grated lemon peel finely; 1/4 cup grated Parmesan cheese; 2 teaspoons vinegar; 8 eggs; arugula leaves to serve; tomato sauce to serve

Servings: persons

9 ounces polenta instant yellow
2 tablespoons butter
2 teaspoons olive oil
2 cups whole milk
2 tablespoons heavy cream
2 tablespoons rosemary leaves chopped
1 tablespoon grated lemon peel finely
1/4 cup grated Parmesan cheese
2 teaspoons vinegar
8 eggs
arugula leaves to serve
tomato sauce to serve

1
Preheat the oven to 425u00b0F. Lightly grease a foil-lined a 11 x 7 inch baking pan.
2
Bring 4 cups water to a boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce heat to medium. Cook 2-3 mins, stirring continuously. Stir in milk. Cook 2-3 mins, stirring continuously. Add cream, rosemary and lemon peel, stirring well. Pour evenly onto prepared pan; smooth surface. Set aside to cool.
3
Cut cooled polenta into fingers. Arrange polenta on foil-lined baking sheet. Spray with no stick cooking spray. Sprinkle with Parmesan cheese.
4
Bake 15-20 mins until crisp and golden.
5
Meanwhile, bring 4 cups water to a boil in a large saucepan. Stir in vinegar. Reduce heat to gentle simmer. Break eggs into water in batches of 1 or 2. Simmer 2-3 mins until whites are completely set and yolks begin to thicken. Remove with slotted spoon. Serve on bed of arugula leaves and polenta fingers. Top with tomato sauce.

497

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 9 ounces polenta instant yellow, 2 tablespoons butter, 2 teaspoons olive oil, 2 cups whole milk, and more.

Yes, Crispy Parmesan Polenta With Poached Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Parmesan Polenta With Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions