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.
A heavy pot like a Dutch oven with a lid 3 ½ quart size
Ingredients
1tablespoonolive oil
¾cupfinely chopped onion
3clovesgarlicfinely chopped
4cupsbrothchicken or vegetable
1cuppolenta or coarse cornmeal
1cupcanned pumpkin puree
½cupgrated parmesanoptional
¼teaspoonsalt
¼teaspoonground black pepperor white pepper
8largeeggs
Garnishes and Options
2teaspoonschopped fresh parsley or chives as garnishoptional
½teaspoondried sage or rosemarymixed in with the broth
4tablespoonstoasted pumpkin seedsRecipe 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.