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Parmesan Polenta with Vegetables and Poached Eggs Recipe

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3.9 from 43 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This savory Parmesan Polenta with Vegetables & Eggs recipe delivers a comforting and hearty meal perfect for brunch or a light dinner. Creamy polenta is enriched with freshly grated Parmesan cheese and olive oil, topped with sautéed cremini mushrooms and tender asparagus, then crowned with perfectly poached eggs and fresh thyme for a flavorful, satisfying dish.

Ingredients

Polenta

  • 1/2 cup dry polenta
  • 2 cups salted water
  • 1/4 cup olive oil (divided)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Vegetables & Aromatics

  • 2 cloves garlic, minced
  • 3 cups cremini mushrooms, sliced
  • 10 asparagus spears, cut into thirds
  • 1 Tbsp fresh thyme

Eggs

  • 2 large eggs

Instructions

  1. Cook Polenta: Bring 2 cups of salted water to a boil in a large pot. Whisk in the dry polenta gradually and stir occasionally until the liquid has been fully absorbed and the polenta has thickened to your desired consistency. If you prefer thinner polenta, add small amounts of water and stir until you reach the preferred texture.
  2. Sauté Aromatics: While the polenta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant and lightly browned.
  3. Cook Vegetables: Add the sliced cremini mushrooms and asparagus pieces to the pan with garlic. Sauté for about 10 minutes until the vegetables are tender and have a light golden color. For thin asparagus spears, add them approximately 5 minutes after the mushrooms to avoid overcooking.
  4. Finish Polenta: Stir the freshly grated Parmesan cheese and the remaining 2 tablespoons of olive oil into the cooked polenta. Season generously with salt and pepper to your taste. Cover the pot, remove it from heat, and allow it to sit and thicken slightly.
  5. Poach Eggs: In a separate small saucepan, gently poach the eggs until the whites are set but the yolks remain runny. This usually takes about 3 to 4 minutes. Use fresh eggs and swirling water method for best results.
  6. Assemble and Serve: Spoon the creamy Parmesan polenta into serving bowls. Top with the sautéed mushrooms and asparagus, then carefully place the poached eggs on top. Garnish with fresh thyme and serve immediately for a warm, hearty meal.

Notes

  • Adjust the water amount in polenta cooking to achieve your preferred consistency—thicker or creamier.
  • Add thinner asparagus later during sautéing to prevent overcooking and preserve texture.
  • Use fresh eggs for poaching to get neat, well-shaped eggs.
  • This dish can be customized by adding other seasonal vegetables or swapping Parmesan for a vegetarian cheese alternative.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/parmesan-polenta-with-vegetables-and-poached-eggs-recipe/