When we’re making brunch at home, 9 outta 10 times I go savory. 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 spooning myself 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! We make pesto with a combination of baby arugula and basil, but you could use any pesto you love most.
Top them with our absolute favorite 7 minute soft boiled eggs — details below, but this is our desired doneness for melty, jammy egg yolks, swoon! — then stir the egg and pesto into the polenta (yellow corn grits). If we had to pick one word to describe it: luscious.
Best part is you can make all the components separately (polenta, pesto, and soft boiled eggs), then reheat just before serving. Now that is brunch done right!
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 — our favorite brand is Bob’s Red Mill!
- 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!
How To Make Breakfast Polenta With Pesto Eggs
- Make the arugula pesto, being sure to use a nice olive oil to bring it together. 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 to simmer.
- Prepare the ice bath. Fill a large mixing bowl with cold water, then add 1 cup of ice cubes. When timer goes off on the eggs, immediately transfer to ice bath. Cool for 10 minutes before gently peeling eggs.
- Cook the polenta. Combine polenta, water, and Kosher salt in a medium sauce pan, whisk, 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 butter and 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 breakfast bowls. Pour a little bit of pesto on the polenta, then slice a soft boiled egg in half and place on top. Add any remaining desired toppings (such as chopped tomatoes, avocado, freshly cracked black pepper, etc.). Sprinkle with a pinch of flaky sea salt, then stir and enjoy immediately!
To reheat: If making polenta ahead of time, simply 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 as needed 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!
How To Serve
As far as mix-ins, the sky’s the limit! In addition to stirring in homemade pesto (or any pesto, really — check out this mint pistachio pesto! or sun dried tomato pesto, yum!), we 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!).
Tips For The Best Homemade Yellow Grits
- 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!
FAQs
Yes! Cornmeal is naturally gluten-free.
Yes, though we recommend enjoying fresh, as it has the best texture. To make ahead, simply divide the mixture between serving bowls and keep covered in a preheated oven to 275F. It will likely need a splash of cream or butter to loosen the texture if left in the oven for too long.
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!
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For more savory breakfast ideas, check out the following recipes:
- Smoked salmon breakfast tacos
- Butternut squash and goat cheese quiche
- Green shakshuka with feta
- Cajun shrimp and grits
- Smashed eggs on toast
- Shirred eggs with asparagus
*This post was sponsored by Staub. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Breakfast Polenta Recipe
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