📝 About This Recipe
Transport your morning to the rolling hills of Northern Italy with this soul-warming, gluten-free breakfast bowl. We swap the traditional heavy dinner pairings for a velvet-smooth cornmeal base enriched with sharp parmesan and topped with a perfectly translucent poached egg. The dish is finished with a vibrant pop of blistered tomatoes and a drizzle of herb-infused oil, creating a symphony of textures that is both rustic and refined.
🥗 Ingredients
The Creamy Polenta
- 1 cup Coarse ground yellow cornmeal (ensure it is certified gluten-free)
- 2 cups Whole milk (full fat for best texture)
- 2 cups Vegetable or Chicken stock (low sodium)
- 3 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Kosher salt (plus more to taste)
The Poached Eggs
- 4 pieces Large eggs (cold, straight from the fridge)
- 1 tablespoon White distilled vinegar (to help the whites set)
Blistered Tomatoes and Toppings
- 1 pint Cherry tomatoes (on the vine or loose)
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Red pepper flakes (optional for heat)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, combine the milk, stock, and 1 teaspoon of salt. Bring the mixture to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low. Slowly whisk in the cornmeal in a steady stream to prevent any clumps from forming. This is the secret to a smooth polenta!
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3
Cover the pot and simmer the polenta, whisking vigorously every 5 minutes. Cook for about 25-30 minutes until the grains are tender and the mixture has a creamy, porridge-like consistency.
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4
While the polenta simmers, heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the cherry tomatoes and a pinch of salt.
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5
Cook the tomatoes for 5-7 minutes, shaking the pan occasionally, until the skins begin to burst and char slightly. Remove from heat and set aside.
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6
Prepare the poaching liquid: Fill a wide, shallow pan with about 3 inches of water. Add the vinegar and bring to a very gentle simmer (tiny bubbles, not a rolling boil).
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7
Crack each egg into a small ramekin or fine-mesh sieve (the sieve allows the watery whites to drain away for a cleaner shape).
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8
Carefully slide the eggs into the simmering water. Cook for 3 to 4 minutes until the whites are set but the yolks remain soft and jiggly.
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9
Use a slotted spoon to transfer the poached eggs to a paper-towel-lined plate to drain excess water.
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10
Return to your polenta. Remove from heat and stir in the cold butter and grated Parmigiano-Reggiano. Whisk until glossy and melted.
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11
Taste the polenta and adjust seasoning with additional salt or pepper if needed. If it has become too thick, whisk in a splash of warm milk or stock.
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12
To serve, ladle a generous portion of creamy polenta into four warmed bowls. Create a small well in the center with the back of a spoon.
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13
Nestle a poached egg in each well. Arrange the blistered tomatoes around the egg.
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14
Drizzle with the remaining olive oil and garnish with fresh chives, red pepper flakes, and a final crack of black pepper. Serve immediately while piping hot.
💡 Chef's Tips
For the smoothest texture, avoid 'instant' polenta; the coarse-grind traditional cornmeal offers a much superior mouthfeel and nutty flavor. If you struggle with poaching eggs, try the 'vortex' method by swirling the water with a spoon before dropping the egg in. Always use cold butter at the end of the polenta cooking process to create an emulsion that gives the dish a professional, glossy finish. You can make the polenta ahead of time, but keep in mind it firms up as it cools; reheat it with a little extra milk to restore its creaminess. Ensure your cornmeal is specifically labeled 'Gluten-Free' to avoid cross-contamination often found in grain processing facilities.
🍽️ Serving Suggestions
Pair this dish with a glass of freshly squeezed blood orange juice for a bright, acidic contrast. A side of crispy prosciutto or thick-cut pancetta adds a wonderful salty crunch to the creamy base. Serve with a steaming cup of Italian roast coffee or a double espresso to balance the richness of the cheese and eggs. For an extra vegetable boost, serve over a bed of lightly sautéed garlic kale or baby spinach. A crisp glass of Prosecco makes this the perfect centerpiece for a celebratory weekend brunch.