Poached Eggs With White Corn Polenta Recipe

Name: Poached Eggs With White Corn Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1/3 cup chopped bottled roasted red bell peppers; 1 tablespoon chopped fresh basil; 1/2 teaspoon extravirgin olive oil; 1/8 teaspoon salt; 1 large plum tomato, seeded and diced (about 1/3 cup); Polenta:; 4 cups water; 1 1/2 cups frozen white corn kernels, thawed; 1 cup white cornmeal or dry polenta; 1/2 teaspoon salt, divided; 3 tablespoons grated fresh Parmesan cheese; 1 teaspoon butter; 1/4 teaspoon freshly ground black pepper; Eggs:; 4 large eggs; Cooking spray; Remaining ingredient:; 2 slices bacon, cooked and crumbled

Servings: persons

Salsa:
1/3 cup chopped bottled roasted red bell peppers
1 tablespoon chopped fresh basil
1/2 teaspoon extravirgin olive oil
1/8 teaspoon salt
1 large plum tomato, seeded and diced (about 1/3 cup)
Polenta:
4 cups water
1 1/2 cups frozen white corn kernels, thawed
1 cup white cornmeal or dry polenta
1/2 teaspoon salt, divided
3 tablespoons grated fresh Parmesan cheese
1 teaspoon butter
1/4 teaspoon freshly ground black pepper
Eggs:
4 large eggs
Cooking spray
Remaining ingredient:
2 slices bacon, cooked and crumbled

1
To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.
2
To prepare polenta, bring water to a boil in a medium saucepan. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.
3
To prepare eggs, while polenta cooks, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water; carefully remove eggs from custard cups.
4
Spoon about 1 cup polenta onto each of 4 plates; top each serving with about 3 tablespoons salsa and 1 poached egg. Sprinkle evenly with bacon.

428

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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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Salsa:, 1/3 cup chopped bottled roasted red bell peppers, 1 tablespoon chopped fresh basil, 1/2 teaspoon extravirgin olive oil, and more.

Yes, Poached Eggs With White Corn Polenta 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!

Poached Eggs With White Corn Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions