Creamy Breakfast Polenta with Poached Egg and Parmesan

Ingredients

• 4 cups whole milk
• 1 cup water
• 1 cup coarse-ground polenta (not instant)
• 1 teaspoon salt, plus more for the poaching water
• 4 tablespoons unsalted butter, cut into pieces
• 1/2 cup grated Parmesan cheese, plus extra shaved for topping
• 4 large eggs
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon freshly cracked black pepper, plus more to serve
• 2 tablespoons chopped fresh chives
• 1 pinch red pepper flakes (optional)

Instructions

1. In a heavy-bottomed medium saucepan, bring the milk, water, and 1 teaspoon salt to a gentle boil over medium-high heat, watching closely since milk scorches and boils over easily.
2. Reduce the heat to low so the liquid is barely simmering, then slowly pour in the polenta in a thin, steady stream while whisking constantly to prevent lumps from forming.
3. Switch to a wooden spoon once the polenta thickens, and cook uncovered, stirring every 2 to 3 minutes, for 30 to 35 minutes, until the grains are tender and no longer gritty when tasted.
4. If the polenta becomes too thick before it is fully tender, stir in a splash of warm water or milk, a few tablespoons at a time, to loosen it.
5. While the polenta cooks, fill a wide, deep skillet or saucepan with about 3 inches of water, add the vinegar and a generous pinch of salt, and bring to a gentle simmer (small bubbles breaking the surface, not a rolling boil).
6. Crack each egg into its own small cup or ramekin so it can be added gently and quickly.
7. Use a spoon to stir the simmering water into a slow whirlpool, then gently slide one egg at a time into the center; poach for 3 minutes for a runny yolk with a fully set white.
8. Lift each poached egg out with a slotted spoon and rest it on a paper-towel-lined plate to drain excess water while you finish the polenta.
9. Once the polenta is tender, remove it from the heat and stir in the butter and grated Parmesan until fully melted and glossy; taste and add more salt if needed.
10. Divide the polenta among four shallow bowls, spreading it slightly to create a well in the center of each.
11. Top each bowl with a poached egg, drizzle with a little olive oil, and finish with shaved Parmesan, cracked black pepper, chopped chives, and red pepper flakes if using.
12. Serve immediately: the polenta firms up quickly as it cools, so bring bowls to the table right away and break the yolk at the table for the best presentation.

Nutrition

Calories	420
Protein	17.0 g
Fat	24.0 g
Carbs	34.0 g
Fiber	2.0 g
Sodium	620 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.