Savory Breakfast Polenta with Eggs and Cheese
A hearty and comforting breakfast dish featuring creamy polenta topped with perfectly cooked eggs and melted cheese, perfect for a fulfilling start to your day.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 cup) cornmeal
- (4 cups) water
- (1 teaspoon) salt
- (1 tablespoon) olive oil
- (1 cup) shredded cheddar cheese
- (4) large eggs
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) paprika
- (2 tablespoons) chopped fresh parsley
Instructions
- 1
In a medium saucepan, bring 4 cups of water to a boil and add 1 teaspoon of salt.
- 2
Gradually whisk in 1 cup of cornmeal, stirring constantly to prevent lumps.
- 3
Reduce the heat to low and cook for about 20 minutes, stirring frequently until the polenta is thick and creamy.
- 4
Stir in 1 tablespoon of olive oil and 1 cup of shredded cheddar cheese until melted and well combined.
- 5
In a separate skillet, heat a small amount of oil over medium heat and crack in 4 large eggs, cooking them sunny-side up or to your liking.
- 6
Season the eggs with 1/2 teaspoon of black pepper and 1/4 teaspoon of paprika while cooking.
- 7
To serve, spoon the creamy polenta onto plates, top each with a cooked egg, and garnish with 2 tablespoons of chopped fresh parsley.
Recipe actions