Poached Eggs With Polenta – a delicious recipe with instant polenta, Parmesan cheese, white vinegar, salt, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 3 cups salted water to a boil in a heavy-bottomed saucepan on high heat. Add polenta; stir until boiling. Reduce heat to low. Cook, stirring, 5 mins, until thick and cooked. Remove from heat. Stir in Parmesan cheese. Cover and keep warm.
2
Heat a medium skillet filled with 3 inches water on high heat. Add vinegar and a pinch of salt. One by one, break eggs into a saucer; slide into bubbling water. Cover and turn off heat. Let stand 3 mins. Lift eggs out with a slotted spoon; drain.
3
Meanwhile, melt butter in a large skillet on medium heat. Cook asparagus and garlic for 1 min, stirring, until garlic is soft and golden but not burnt. Season to taste.
4
Spoon polenta onto plates. Top with asparagus and a poached egg. Grind pepper over the top. Drizzle with garlic butter, to serve.
237
kcal
Calories
18
g
Fat
3
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup instant polenta, 1/3 cup grated Parmesan cheese, 1 tsp white vinegar, 1 pinch salt, and more.
Yes, Poached Eggs With Polenta falls under the General 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.
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