Polenta With Parmesan and Olive Oil-Fried Eggs

By Melissa Clark

Polenta With Parmesan and Olive Oil-Fried Eggs
Andrew Scrivani for The New York Times
Total Time
25 minutes
Rating
5(792)
Comments
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If you’ve ever decided that cold cereal is a good dinner, here’s another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Featured in: A GOOD APPETITE; A Morning Meal Begs to Stay Up Late

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Ingredients

Yield:4 servings
  • 4½cups low-sodium broth or water
  • 1½cups polenta (not quick-cooking), coarse corn meal or corn grits
  • ¾teaspoon salt
  • 2 to 4tablespoons butter
  • ¼teaspoon freshly ground black pepper, more to taste
  • 11-ounce chunk or ¼ cup grated Parmesan cheese
  • 2tablespoons olive oil
  • 8large eggs
  • Coarse sea salt for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

527 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 20 grams protein; 1021 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.

  2. Step 2

    Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.

  3. Step 3

    In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.

  4. Step 4

    Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

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Ratings

5 out of 5
792 user ratings
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Comments

Judy

What dark things lurk on the right-hand side of the photo?

Jane

It's Garlicky Swiss Chard. If you click through the link above to the accompanying article, "A Good Appetite: A Morning Meal Begs to Stay Up Late," you'll get to it... http://www.nytimes.com/2007/02/07/dining/072arex.html?ref=dining

bryan chitwood

We love this and do it Southern style: yellow grits seasoned with garlic and white pepper cooked in chicken stock and finished with grated cheese. Top the garlic cheese grits with over-easy eggs and serve with ham, sausage or bacon and greens.

Spidee

Can anyone explain why the Basic Polenta recipe has a 45 minute cooking time, but this one is 25 minutes? Both call for coarse cornmeal.

Simone

Great foundation recipe to test with. I've found that adding aromatics to the broth, like sage, thyme, and garlic, make this extra special.

Viveka

Budget up to an hour for cooking the polenta, folks... Mine is bitter and awful even after half an hour...10 minutes will get you no where! https://daily4you.info/recipes/1014527-basic-polenta?action=click&module=RelatedCoverage&pgtype=Article</a>®ion=Footer</p><div class="noteactions_noteActions__VlyP0">

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