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