Go Back

Creamy Parmesan Polenta with Peas and Poached Eggs

This creamy Parmesan polenta with peas and poached eggs is a simple yet indulgent comfort food recipe. The rich, buttery polenta pairs perfectly with sweet, tender peas and soft, runny poached eggs. Finished with fresh herbs and a drizzle of olive oil, it’s an easy, elegant dish for breakfast, brunch, or a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Breakfast, Dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Polenta, Peas, and Egg Ingredients
  • 50 g polenta
  • 1 tbsp butter
  • 50 g Parmesan cheese grated
  • 100 g peas fresh or frozen
  • 2 eggs
  • herbs of choice such as dill, parsley, or mint
  • chilli flakes optional
  • olive oil for drizzling

Method
 

Preparing the Polenta
  1. Bring 300ml of water to a boil in a saucepan.
  2. Slowly whisk in the polenta to avoid lumps.
  3. Cook gently for 5 minutes, stirring frequently.
  4. Add butter and grated Parmesan, mixing until smooth and creamy.
  5. Continue to cook gently for another 5 minutes until polenta reaches desired consistency.
Cooking Peas and Poaching Eggs
  1. Bring two additional pans of water to a boil — one for the peas and one for the eggs.
  2. Cook the peas for 2 minutes until tender and bright green.
  3. Poach the eggs in the second pan for about 4 minutes for soft yolks.
Plating and Serving
  1. Spoon the polenta into a bowl.
  2. Top with cooked peas and poached eggs.
  3. Garnish with fresh herbs, a sprinkle of chilli flakes, and a drizzle of olive oil.

Notes

  • Use fresh herbs like dill, parsley, or mint for added freshness.
  • Polenta thickens as it cools; loosen with water or milk if needed when reheating.