Creamy, Cheesy Breakfast Grits & Eggs!
I love a savory brunch menu! Truly, I’m the person who always orders avocado toast (I’ve loved it since long before it was trendy) and will never turn down a soft, jammy egg yolk. So if breakfast polenta is an option, I’m helping myself to a double portion.
It’s cheesy (lots of grated Parmigiano Reggiano in there!), creamy (buttah! lots of stirring!), and thanks to an abundance of homemade pesto sauce, it tastes like summer! I use a combination of arugula and basil in pesto, but you could use any pesto recipe you love most. Try it with my pistachio pesto, walnut pesto, or ramp pesto next!
Featured Reader Review
Tamara said, “Saw this yesterday and had to make it today for lunch. So delicious! Thank you!!!”
Top with a jammy 7 minute soft boiled egg, then stir the egg and pesto into the polenta. It’s luscious! The best part is you can make each component separately (yellow corn grits, pesto, and soft boiled eggs), then reheat just before serving. Now that is brunch done right!
Be sure to check out more of my easy breakfast recipes like baked eggs en cocotte or my smashed eggs on toast next!
Ingredients For Savory Breakfast Polenta
- Arugula pesto (or your favorite homemade or store-bought pesto!)
- Soft boiled eggs (7 minutes is the sweet spot for runny, jammy yolks!)
- Yellow grits aka: polenta — my favorite brand is Bob’s Red Mill. It’s my go-to for creamy polenta with parmesan. I also appreciate that it’s naturally gluten-free, making this a great breakfast option when I’m serving guests who avoid gluten.
- Kosher salt
- Unsalted butter
- Parmigiano Reggiano, freshly grated please!
- Any extra toppings you want to add: chopped tomatoes, prosciutto, avocado, etc.
These humble ingredients come together in a big way!
If you’re reading this during ramp season, be sure to try this recipe with our favorite homemade ramp pesto!
Directions
Full quantities and instructions can be found in the recipe card below.
- Make the arugula pesto. You can also use store-bought in a pinch! If you like a more garlicky flavor, try my ramp pesto or garlic scape pesto instead.
- Cook the eggs. Bring a large pot of water to a boil. Season with salt and a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower the eggs into the water to simmer.
- Prepare the ice bath. Fill a large bowl with cold water, then add ice. When the timer goes off on the eggs, immediately transfer eggs to the ice bath. Cool for 10 minutes before peeling.
- Cook the polenta. Combine yellow corn grits, water, and Kosher salt in a sauce pan, whisk, then bring to a boil. Reduce the heat, then stir until thick and creamy, about 20 minutes.
- Finish the polenta. Stir in butter and parmesan cheese until very well mixed and both have melted.
- Assemble breakfast polenta. Spoon some of the cooked parmesan polenta into bowls. Add a little pesto and a sliced soft boiled egg on top. Add any toppings, such as tomatoes, avocado, or black pepper. Sprinkle with flaky sea salt, then enjoy!
To reheat: If making polenta ahead of time, reheat on a stove top for a few minutes over medium heat (whisking as you go), or in a microwave for a few minutes on high heat, adding an extra pat of butter to help loosen it up. You can also add a splash of water or cream to help bring it back! Add liquid a little at a time until desired consistency is reached.
Pictured below are the Staub 5 Qt round tall cocotte and individual 0.275 Qt mini cocottes!
Serving Suggestions
As far as mix-ins, the sky’s the limit! In addition to stirring in homemade pesto (literally any variety you like — this mint pistachio pesto or sun dried tomato pesto would be fun versions to try!), I love to add the following:
- Chopped fresh tomatoes, diced onion, or ripe avocado
- A couple tablespoons of cheese: gruyere, mascarpone, fontina, goat cheese, blue cheese, Pepper Jack, white cheddar, or Manchego
- Baby spinach
- Smoked salmon
- Prosciutto or crispy bacon
Grits for breakfast can be hearty and substantial. As far as side dishes, consider adding the following, which are light enough to serve alongside:
- Fresh berries or cubed melon
- Greek yogurt with granola and honey or maple syrup
- Smoothie bowls
- Thinly sliced tomatoes with salt and pepper is actually one of my favorite simple breakfast sides (and I’ll often use this to replace potatoes or home fries when dining out!).
My Best Tips!
- Use traditional (not quick cooking) polenta.
- Keep the polenta moving. While you don’t need to stir as consistently as you would with risotto, if you don’t stir often, you risk scorching the bottom of the pan.
- If you can’t find polenta, use coarse or medium coarse ground corn grits as opposed to finely ground corn grits, which won’t have the same texture. These may also be labeled stone ground yellow grits.
- Don’t skip the butter or Parmesan cheese! These add richness and give the polenta its creamy, luscious texture.
- Lastly, remember this: polenta waits for no one! As polenta cools, it will seize and harden, just like porridge or oatmeal. While you can absolutely reheat it to help loosen it up again, it’s best to serve breakfast polenta as soon as it’s ready!
Seriously creamy, seriously cheesy, and seriously needed at your next weekend brunch!
If you make this savory Breakfast Polenta recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
For more savory breakfast ideas, check out the following recipes:
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Creamy Breakfast Polenta with Pesto & Eggs
Video
Equipment
Ingredients
- Arugula pesto homemade (recipe linked below) or store-bought
- 6 large eggs
- 1 Tbsp white vinegar
- 3 cups water for polenta
- 1 tsp Kosher salt plus a pinch for soft boiled eggs
- 1 cup cornmeal polenta also labeled yellow grits
- 2 Tbsp unsalted butter
- 1 cup Parmigiano Reggiano grated
- Flaky sea salt for finishing
Instructions
- Make the arugula pesto. You can also use store-bought in a pinch!
- Make the soft boiled eggs. Bring a large pot of water to a rapid boil. Add a generous pinch of salt and a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower the eggs into the boiling water.
- Prepare the ice bath. Fill a large mixing bowl with cold water, then add 1 cup of ice cubes (not an exact measurement — just enough ice to cool down the water substantially). When timer goes off on the eggs, immediately transfer them to ice bath with a slotted spoon. Cool for 10 minutes before gently peeling eggs.
- Cook the polenta. Combine 1 cup polenta, 3 cups water, and 1 tsp Kosher salt in a medium sauce pan, then bring to a boil. Reduce the heat to medium-low, then stir until thick and creamy, about 20 minutes.
- Finish the polenta. Stir in 2 Tbsp butter and 1 cup parmesan cheese until very well mixed and both have melted.
- Assemble breakfast polenta. Spoon some of the cooked parmesan polenta into individual serving containers or bowls. Top with a generous spoonful of pesto, then place ½ or a whole soft boiled egg on top. Add any remaining desired toppings (such as chopped tomatoes, avocado, etc.). Sprinkle with a pinch of flaky sea salt, then stir and enjoy immediately!
Notes
- Use traditional (not quick cooking) polenta.
- Keep the polenta moving. While you don’t need to stir as consistently as you would with risotto, if you don’t stir often, you risk scorching the bottom of the pan.
- If you can’t find polenta, use coarse or medium coarse ground corn grits as opposed to finely ground corn grits, which won’t have the same texture. These may also be labeled stone ground yellow grits.
- Polenta cools (and seizes) quickly, so serve immediately for creamiest results!
- Homemade pesto will last for up to 1 week and is great to make ahead!
Saw this yesterday and had to make it today for lunch. So delicious! Thank you!!!
Doesn’t it taste like summer?! Give me all the creamy polenta + pesto!! xo, Ari