For a hearty and comforting meal, try cheesy polenta topped with poached eggs. Rich and creamy, the polenta is finished with sweet butter and savory Parmesan cheese, while the poached eggs add a satisfying boost of protein. This dish is both nourishing and delicious—perfect for breakfast, brunch, or even dinner. Make the polenta ahead of time and reheat it for a quick, cozy, and flavorful meal anytime.
Polenta, the Italian counterpart to Southern grits (though made from a different type of corn), is creamy and satisfying. After trips to San Francisco and Austin, and both a breakfast and lunch of polenta and grits, we were hooked on this creamy, traditional bowl of goodness. That's when I started making cheesy polenta at home. This savory porridge is a great breakfast-for-dinner option too. The variation addition of canned pumpkin is delicious!
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Why You'll Like This Recipe
- Easy to make comfort food.
- Versatile: enjoy for breakfast, brunch, lunch or dinner.
- Use different cheeses.
- Use the pumpkin (nice in fall) or skip.
- It's naturally gluten-free.
Recipe Ingredients
Polenta
- Onion: Gives the polenta a nice savory flavor, yellow, brown, white, or sweet.
- Garlic: For more flavor, but optional.
- Broth: Chicken broth, vegetables broth (or water).
- Polenta: Polenta or coarse cornmeal. I use yellow polenta. Use stone ground organic cornmeal. I generally buy this but there are other brands. Just be sure it is organic and coarse ground.
- Cheese: Try grated parmesan cheese or cheddar cheese.
- Butter: Unsalted butter to give it some fat, flavor, and sweetness.
Poached Eggs
- Eggs: Large, fresh eggs.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- For creamier polenta, use half milk and half broth.
- Add canned pumpkin puree for flavor, nutrition, creaminess (optional).
- Vary the cheeses trying gruyere, sharp cheddar, Monterey Jack, or Jalapeno Jack, fontina, cream cheese, smoked gouda, or goat cheese.
- For more savory flavor, add a little dried sage or rosemary (optional).
- To make it a little more special and increase the protein, top the polenta with ribbons of Prosciutto or ham, then add the eggs.
- Skip the poached eggs and use links of cooked chicken sausage.
Recipe Instructions
Chop the onion and garlic and cook over medium low heat until soft, pour in the broth and boil, then slowly add the cornmeal whisking so it does not clump. Cook approximately 20 minutes stirring occasionally on low heat, covered. You will know when it is done when it tastes creamy with a little bite to it.
If it gets a little dry, add hot water or more milk or broth and stir until creamy. When it's done, stir in the butter and cheese. Keep it warm while you poach the eggs(if making).
Ways to Poach Eggs
I've tried 4-5 methods to poach eggs, some with more success than others. Some look pretty and some look pretty ragged with egg white threads or tendrils everywhere. Just not clean enough for me, so here is what I do.
Standard Method
I've tried the standard method of bring water to a simmer, add a little white vinegar, swirl the water and gently plop a cracked whole into the vortex of the water. While you can certainly do this, I usually end up with the shaggy egg whites floating everywhere.
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One improvement - I've had better results if I first crack the egg into a fine, small strainer and allow the watery white to drain off, then add the egg to the simmering water.
I've tried the poaching bags that look like coffee filters with ok results, but not great.
Poaching Pan
The easiest way to get perfect results is using a small pan that comes with a non-stick insert. The insert has four to six little round cups plus a lid to cover the pan. This is the method I keep going back to. I've got the timing down to 3 ½-4 minutes for softly runny yolks with nicely set white and there is no mess with floating egg white tendrils. You get perfectly round poached eggs.
Be sure to spray the non-stick insert with non-stick spray. I know that sounds redundant, but if you don't, the eggs could still stick. It's like insurance. The pan is very inexpensive and available at cooking stores and online.
Serving and Storage
Divide the polenta between warmed bowls and top with poached eggs or our other favorite, sliced and brown chicken sausage. Sprinkle with fresh chopped herbs and an extra sprinkle of Parmesan cheese.
Cheesy polenta will last 3 to 5 days in the refrigerator if stored properly in an airtight container. Leftovers are good as they save you time for another quick meal.
Freezing
Cheesy polenta freezes well. I freeze it in portioned containers of 2 servings each for up to 3 months. Label and date. To reheat frozen polenta (for creamy polenta):
- Thaw Overnight: Let it thaw in the fridge overnight.
- Reheat on Stovetop: Heat gently in a pot, adding a splash of water, milk, or broth to restore the creamy consistency.
- Stir in Butter or Cheese: Finish with extra butter or cheese for a fresh taste.
Recipe FAQs
Polenta is a versatile base for roasted vegetables, grilled meats, sautéed mushrooms, or poached eggs. I also like to quickly brown sliced cooked chicken sausage and pile it on the polenta.
To make polenta vegan or dairy-free, make it with vegetable broth or water (broth adds more flavor), and use non-dairy butter and plant-based cheese.
A good melting cheese works perfect for polenta. Parmesan, asiago, pecorino, gruyere, goat cheese, cheddar cheese, jack cheese or even jalapeño jack for a little kick.
More Cheesy Goodness Recipes
What doesn't cheese make better? Try a few of these recipes with cheese to jazz up your meal time pleasure.
Did You Make This Recipe?
If you make cheesy polenta, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Cheesy Polenta with Poached Eggs
Equipment
- A heavy pot like a Dutch oven with a lid 3 ½ quart size
Ingredients
Cheesy Polenta
- 1 tablespoon olive oil
- ¾ cup finely chopped onion
- 3 cloves garlic finely chopped
- 2 cups broth chicken or vegetable
- 2 cups milk
- 1 cup polenta or coarse cornmeal
- ½ cup grated parmesan cheese see cheese options below
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper or white pepper
- 3 tablespoons unsalted butter
Poached Eggs
- 6 large eggs
Garnishes and Options
- 1 cup canned pumpkin puree optional
- 2 teaspoons chopped fresh parsley or chives as garnish optional
- ½ teaspoon dried sage or rosemary mixed in with the broth
- 4 tablespoons toasted pumpkin seeds Recipe on this site
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Instructions
Make Polenta (grits)
- Add oil to a medium pot. When oil is warm, add onion and cook until it is soft and translucent, about 3 minutes. Add garlic and cook 1 minute.
- Add broth to pot and bring to a boil. Add cornmeal and stir well or whisk so it does not clump. Turn heat to low and cover. Cook polenta approximately 20 minutes, stirring several times so it does not stick on the bottom of the pan. If it looks or feels a little dry, add ¼ cup of water and stir until creamier.When polenta is near done, taste to feel the texture. It should be creamy with a little bite from the coarse-ness of the grain. Adjust with any additional milk, water, or broth. When done, stir in the butter and parmesan cheese.
Poach eggs
- When polenta is done, fill poaching pan half way with water and add non-stick insert. Spray egg inserts with non-stick. Place lid on pan and bring to a strong simmer. Crack an egg into each cup. Place lid back on pan and poach eggs. Medium poached eggs with softy runny yolks will take approximately 3 ½ minutes once covered.
Serve
- Ladle ¾ cup of polenta into shallow bowls and top with poached eggs. Sprinkle with chopped chives or parsley if desired.
jaime says
oh wow. pumpkin polenta sounds decadent in the best way. i love your idea. poached eggs + grits/polenta is one of my favorite meals and i haven't yet tried mixing vegetable purees into the mixture, but you've inspired me to try.
Thalia @ butter and brioche says
I can definitely see myself recreating this poached egg and polenta dish for a hearty and comforting breakfast - it looks and sounds delicious!