Creamy Breakfast Polenta with Pesto & Soft-Boiled Eggs
This creamy breakfast polenta with pesto is savory brunch perfection. Yellow grits are cooked until smooth and cheesy with Parmesan, then topped with jammy soft-boiled eggs. Make-ahead friendly and perfect for summer mornings.
Servings: 6 servings
Calories: 349kcal
Video
Equipment
Ingredients
- Arugula pesto, homemade (recipe linked below) or store-bought
- 6 large eggs
- 1 Tbsp white vinegar
- 3 cups water
- 1 tsp Kosher salt
- 1 cup cornmeal polenta
- 2 Tbsp unsalted butter
- 1 cup Parmigiano Reggiano, freshly grated
- Flaky sea salt
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 a bunch of ice cubes. 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
- Polenta tips: Use traditional (not quick-cooking) polenta and stir regularly to prevent scorching. If unavailable, substitute coarse or medium stone-ground grits (not finely ground).
- Serve immediately: Polenta firms up quickly.
- Pesto: Homemade pesto keeps up to 1 week and can be made ahead.
Nutrition
Calories: 349kcal | Carbohydrates: 24g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 926mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 990IU | Calcium: 264mg | Iron: 1mg
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