Description
This dish features a comforting base of creamy, slow-cooked polenta, offering a rich and subtly sweet corn flavor. It is generously topped with perfectly poached eggs, their delicate whites encasing a luscious, runny yolk that enriches the polenta. A sprinkle of freshly ground black pepper adds a gentle warmth, while fresh dill provides a bright, herbaceous counterpoint, creating a balanced and satisfying meal.
Ingredients
- 1 cup fine-ground polenta (cornmeal)
- 4 cups water or vegetable broth
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- Salt to taste
- 4 large fresh eggs
- 1 tablespoon white vinegar
- Freshly ground black pepper
- Fresh dill sprigs, chopped
Instructions
- **Prepare the Polenta:** In a medium saucepan, bring water or vegetable broth and a pinch of salt to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low, cover, and simmer, stirring occasionally, for 20-25 minutes, or until the polenta is creamy and tender. Stir in the milk, butter, and Parmesan cheese (if using) until melted and fully incorporated. Taste and adjust seasoning. Keep warm.
- **Poach the Eggs:** Fill a large pot with water about 3-4 inches deep. Add white vinegar and a pinch of salt. Bring the water to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a small ramekin or bowl.
- Carefully slide each egg into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to gently remove the eggs from the water and drain any excess liquid.
- **Assemble and Serve:** Divide the warm creamy polenta among serving bowls. Carefully place 1-2 poached eggs on top of each serving. Season generously with freshly ground black pepper and garnish with fresh dill sprigs. Serve immediately.
Notes
For extra creamy polenta, use warm milk or broth when whisking in the polenta.
Fresh eggs are key for perfectly poached eggs; they hold their shape better.
To prevent eggs from spreading, create a gentle swirl in the simmering water before adding each egg.
Polenta can be made ahead and reheated with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 18g
- Carbohydrates: 50g
- Protein: 25g