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Parmesan Polenta With Vegetables & Eggs Recipe

Parmesan Polenta With Vegetables & Eggs Recipe
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★★★★★

4.8 from 25 reviews

Creamy Parmesan Polenta topped with sautéed cremini mushrooms, tender asparagus, and perfectly poached eggs, garnished with fresh thyme. This satisfying dish combines rich, cheesy polenta with vibrant vegetables and a protein punch, perfect for a hearty breakfast, brunch, or light dinner.

Ingredients

Scale

Polenta Base

  • 1/2 cup dry polenta
  • 2 cups salted water
  • 1/4 cup olive oil (divided)
  • 1/2 cup freshly grated parmesan cheese
  • Salt + pepper, to taste

Vegetables

  • 2 cloves garlic, minced
  • 3 cups cremini mushrooms, sliced
  • 10 spears asparagus, cut into thirds

Eggs & Garnish

  • 2 large eggs
  • 1 Tbsp fresh thyme leaves

Instructions

  1. Cook Polenta: Bring 2 cups of salted water to a boil in a large pot. Whisk in the dry polenta and stir occasionally as it cooks. Continue until the liquid has been absorbed and the polenta has thickened to your preferred consistency. For a thinner texture, gradually add more water while cooking.
  2. Prepare Vegetables: While the polenta cooks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant and lightly golden.
  3. Sauté Mushrooms and Asparagus: Add the sliced cremini mushrooms and asparagus pieces to the pan with the garlic. Cook for about 10 minutes, stirring occasionally until the vegetables are tender and have developed a light brown color. Note: For thinner asparagus spears, add them about 5 minutes into cooking as they require less time.
  4. Finish Polenta: Once cooked, stir the grated parmesan cheese and the remaining 2 tablespoons of olive oil into the polenta. Season generously with salt and freshly ground pepper. Cover the pot, remove it from heat, and let it rest to thicken slightly.
  5. Poach Eggs: In a separate small saucepan, poach the eggs to your preferred doneness. If needed, refer to a detailed guide on how to poach eggs perfectly.
  6. Assemble and Serve: Spoon the creamy polenta into serving bowls. Top with the sautéed mushrooms and asparagus, then carefully place the poached eggs on top. Garnish with fresh thyme leaves and serve immediately for the best flavor.

Notes

  • If a thinner polenta is preferred, gradually add small amounts of water during cooking until desired texture is reached.
  • Adjust asparagus cooking time depending on spear thickness to avoid overcooking.
  • Using freshly grated parmesan enhances flavor and texture compared to pre-grated varieties.
  • Poached eggs can be substituted with fried or soft-boiled eggs if preferred.
  • This dish pairs well with a light salad or crusty bread for a more complete meal.

Nutrition

Keywords: parmesan polenta, vegetarian polenta recipe, poached eggs, sautéed mushrooms and asparagus, Italian vegetarian dish, creamy polenta with vegetables

Find it online: https://www.sanacooks.com/parmesan-polenta-with-vegetables-and-eggs-recipe/