Polenta Cremosa con Uova (Creamy Polenta with Fried Eggs)
Why this recipe works
- Creamy, spoonable base: Slow simmering and regular stirring allow the polenta grains to soften fully and create a smooth, cohesive texture.
- Simple ingredients, strong payoff: Butter, Parmesan, salt, and black pepper give the polenta a savoury depth without complicating the preparation.
- Rich but balanced: The fried egg adds richness and texture, while the peppery finish keeps the bowl from feeling heavy.
Get the most out of this recipe
Timing notes
- Serve while loose and hot: Polenta firms as it sits, so it is best served as soon as the eggs are ready.
- Most of the time is gentle cooking: The active work is mainly whisking and occasional stirring; keeping the heat low is more important than rushing the simmer.
Texture tips
- For smoother polenta: Add the polenta in a steady stream while whisking so the grains disperse evenly before they thicken.
- To loosen before serving: If the polenta becomes too thick, stir in a splash of hot water until it returns to a creamy consistency.
Ingredient notes
- Choosing the polenta: A finer polenta gives a softer, creamier result; coarser polenta may need longer cooking to become tender.
- Use a well-flavoured hard cheese: Parmesan brings a salty, savoury finish, while Grana Padano gives a slightly milder and sweeter character.
Make-ahead tips
- Reheat gently: Warm leftover polenta in a saucepan with a little water, stirring until smooth and piping hot.
- Fry the eggs fresh: The polenta can be reheated, but the eggs are best cooked just before serving for set whites and soft yolks.
Equipment you'll need
Ingredients
Instructions
- Bring the water to the boil in a saucepan, then stir in the fine sea salt. Reduce to a gentle simmer.
- Whisk in the polenta in a steady stream to avoid lumps. Cook at a low simmer, stirring often with a wooden spoon, for 25 minutes until thick, smooth, and the grains are tender.
- Take the pan off the heat and stir in the unsalted butter until melted. Stir in the parmesan until the polenta looks glossy and creamy, then cover to keep warm.
- Melt a small knob of the butter from the polenta in a frying pan over medium heat. Fry the eggs for 2 to 4 minutes until the whites are set and the yolks are still runny.
- Divide the polenta between two bowls and top each with a fried egg. Finish with black pepper and serve straight away.
Recipe notes
Tips
- For the smoothest texture, whisk the polenta in slowly and keep the heat low so it simmers rather than boils.
- If the polenta thickens too much before serving, loosen it with a splash of hot water and stir until creamy again.
- If serving to young children, pregnant people, or anyone vulnerable, cook the eggs until the yolks are fully set.
Substitutions
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter finish.
- Replace unsalted-butter with salted-butter, then reduce the fine sea salt to 0.5 tsp.
Storage
- Refrigerate up to 2 days
- Cool the polenta quickly, cover, and refrigerate. Reheat gently in a saucepan with a splash of water, stirring until smooth and piping hot; fry fresh eggs to serve.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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