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    Home » Recipes » Breakfast & Brunch

    Easy Creamy Polenta With Pumpkin and Poached Eggs

    Published: Oct 22, 2014 · Modified: Apr 22, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    410 shares
    Jump to Recipe Print Recipe

    For a creamy, hearty fall breakfast, try poached eggs with pumpkin polenta. Polenta is the Italian name for what we in the U.S call grits. No matter what you call them, it's wonderful comfort food, made with organic stone ground whole corn and poached eggs for your protein. Make the polenta ahead of time and reheat it to save time.

    Poached Eggs with Pumpkin Polenta in a blue bowl..

    After cooking and shooting the pumpkin polenta a few weeks ago we had leftover polenta. I heated up the leftovers and topped it with poached eggs. It was so good, I had to post it by itself. This savory porridge is a great breakfast-for-dinner option too.

    Jump to:
    • Ingredient Tips
    • Instructions for Polenta (Grits)
    • Ways to Poach Eggs
    • To Serve
    • Leftovers Are Good
    • Freezing
    • Variations
    • Histamine Note
    • More Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredient Tips

    • Use stone ground organic cornmeal. I generally buy this but there are other brands. Just be sure it is organic and coarse ground.
    • For the pumpkin, use pure canned pumpkin puree, not pumpkin pie mix.
    • For broth, use low sodium chicken or vegetable. In a pinch, use water.
    Coarse cornmeal spilled onto a gray cutting board.

    Instructions for Polenta (Grits)

    Chop the onion and garlic and cook over medium low heat until soft, pour in the broth and boil, then slowly add the cornmeal. Whisk it in so it doesn't clump. Cook about 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.

    When it's done, stir in the pumpkin and Parmesan cheese. Keep it warm while you poach the eggs.

    Creamy cooked polenta in a pot.

    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.

    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.

    A wire basket of brown eggs.

    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.

    A single bowl of polenta with poached eggs on top.

    To Serve

    Divide the polenta between warmed bowls and top with poached eggs. Sprinkle with fresh chopped herbs and an extra sprinkle of Parmesan cheese. Extra polenta keeps well in the refrigerator for 3-4 days

    Leftovers Are Good

    Leftovers are good because they save you time. This pumpkin polenta stays creamy and heats back up beautifully. No extra broth or water needed. I have been serving it for dinner topped with shrimp or pre-cooked chicken sausage, but it works equally as well for breakfast with the poached eggs.

    Freezing

    Pumpkin polenta freezes well. I freeze it in portioned containers of 2 servings each. Label and date. These are the best little labels!

    Variations

    • For more savory flavor, add a little dried sage or rosemary (optional).
    • Swap finely grated cheddar for the Parmesan, or a grated cheese blend.
    • Swap the Parmesan for goat cheese.
    • To make it a little more special and increase the protein, top the polenta with ribbons of Prosciutto or ham, then add the eggs.

    Histamine Note

    Cornmeal is considered low histamine, so this polenta recipes should work for you. But the eggs? That's another story. If you tolerate both white and yolks, enjoy. You might want to skip the cheese entirely or use a cheese that you are safe with if well managed. The pumpkin is histamine friendly too.

    More Recipes

    The pumpkin polenta original recipe and post link is here. If you like poached eggs, try this recipe for poached eggs with quinoa and kale.

    📖 Recipe

    Easy Creamy Polenta with Pumpkin and Poached Eggs

    Sally Cameron
    Creamy pumpkin parmesan polenta topped with poached eggs makes a great fall breakfast. It’s good as breakfast-for-dinner too. Leftovers keep well for 3-4 days in the refrigerator and it re-heats beautifully. For options on poaching eggs, please see post. I use a poaching pan with non-stick insert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 6
    Calories 201 kcal

    Equipment

    • A heavy pot like a Dutch oven with a lid 3 ½ quart size

    Ingredients
      

    • 1 tablespoon olive oil
    • ¾ cup finely chopped onion
    • 3 cloves garlic finely chopped
    • 4 cups broth chicken or vegetable
    • 1 cup polenta or coarse cornmeal
    • 1 cup canned pumpkin puree
    • ½ cup grated parmesan optional
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper or white pepper
    • 8 large eggs

    Garnishes and Options

    • 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

    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. If using the sage, add now. 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. When it is near done, taste to feel the texture. It should be creamy with a little texture.
    • When polenta is creamy and all broth is absorbed, stir in the pumpkin and heat through. If using Parmesan, stir in now.

    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.

    Nutrition

    Calories: 201kcalCarbohydrates: 9gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 255mgSodium: 388mgPotassium: 364mgFiber: 2gSugar: 3gVitamin A: 6803IUVitamin C: 4mgCalcium: 136mgIron: 2mg
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    Reader Interactions

    Comments

    1. jaime : the briny says

      October 22, 2014 at 12:07 pm

      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.

      Reply
    2. Thalia @ butter and brioche says

      October 22, 2014 at 2:37 am

      I can definitely see myself recreating this poached egg and polenta dish for a hearty and comforting breakfast - it looks and sounds delicious!

      Reply

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