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Creamy Breakfast Polenta with Pesto & Eggs Recipe

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3.9 from 50 reviews

  • Author: Sophia
  • Total Time: 42 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Creamy Breakfast Polenta with Pesto & Eggs is a comforting and savory morning dish that combines smooth, cheesy polenta with vibrant arugula pesto and perfectly soft-boiled eggs. It’s a delightful way to start the day with a blend of creamy textures and fresh flavors, ideal for a hearty and satisfying breakfast or brunch.

Ingredients

Polenta

  • 1 cup cornmeal polenta (traditional, not quick-cooking)
  • 3 cups water
  • 1 tsp Kosher salt
  • 2 Tbsp unsalted butter
  • 1 cup Parmigiano Reggiano, freshly grated

Eggs

  • 6 large eggs
  • 1 Tbsp white vinegar

Others

  • Arugula pesto, homemade or store-bought (quantity as desired)
  • Flaky sea salt (for finishing and seasoning)

Instructions

  1. Make the arugula pesto: Prepare your homemade arugula pesto according to the linked recipe or use a store-bought version if short on time.
  2. Soft boil the eggs: Bring a large pot of water to a rapid boil. Add a generous pinch of salt and a splash of white vinegar to the water. Set a timer for exactly 7 minutes, then carefully lower the eggs into the boiling water to cook for the full duration.
  3. Prepare the ice bath: While the eggs cook, fill a large mixing bowl with cold water and add plenty of ice cubes. Once the timer ends, immediately transfer the eggs to the ice bath using a slotted spoon to stop the cooking process. Let the eggs cool in the ice bath for 10 minutes before gently peeling them.
  4. Cook the polenta: In a medium saucepan, combine 1 cup of polenta, 3 cups of water, and 1 tsp Kosher salt. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Stir regularly until the polenta thickens to a creamy consistency, about 20 minutes, taking care to prevent scorching.
  5. Finish the polenta: Stir in 2 tablespoons of unsalted butter and 1 cup of freshly grated Parmigiano Reggiano. Mix thoroughly until the butter and cheese have melted completely, resulting in a rich and creamy texture.
  6. Assemble the breakfast polenta: Spoon warm parmesan polenta into serving bowls or containers. Top each with a generous spoonful of arugula pesto and half or a whole peeled soft-boiled egg. Optionally add other toppings like chopped tomatoes or avocado. Finish with a pinch of flaky sea salt. Stir gently and enjoy immediately, as the polenta firms quickly.

Notes

  • Use traditional, coarse-ground polenta instead of quick-cooking varieties for the best texture. Stone-ground grits are a good substitute if polenta is unavailable.
  • Stir the polenta regularly during cooking to prevent it from scorching on the bottom of the pan.
  • Serve the dish immediately as polenta tends to firm up and lose its creamy texture as it cools.
  • Homemade arugula pesto can be made up to a week in advance and stored refrigerated for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/creamy-breakfast-polenta-with-pesto-and-eggs-recipe/