Polenta With Parmesan and Olive Oil-Fried Eggs Recipe (2024)

What dark things lurk on the right-hand side of the photo?

It's Garlicky Swiss Chard. If you click through the link above to the accompanying article, "A Good Appetite: A Morning Meal Begs to Stay Up Late," you'll get to it... http://www.nytimes.com/2007/02/07/dining/072arex.html?ref=dining

We love this and do it Southern style: yellow grits seasoned with garlic and white pepper cooked in chicken stock and finished with grated cheese. Top the garlic cheese grits with over-easy eggs and serve with ham, sausage or bacon and greens.

Great recipes, as usual. What would be helpful is to include a photo of the dish when we print out the recipe to save it.

Perfect winter brunch. The sautéed greens are a must. I used spinach with red pepper and garlic.

Oh, and pair it with a bottle of dry, sparkling white wine. You'll thank me.

served it with sauteed spinach and shallots - delicious!

I made this with a stone ground organic white grits from Chas SC, in half milk/half water for creaminess, and with minced garlic. But I bake them, following another recipe, so no need for standing over a hot stove. Just beware (bitter experience) to not grab the hot pot handle out of the oven. And while the oven is hot, bake some thick sliced bacon at the same time. Wonderful meal.

I love Polenta! I add the butter to the boiling water before mixing in the poIenta and usually add a couple tablespoons of sour cream to the pot of polenta after it has finished cooking.

One of my favorite recipes on the site. Nothing beats the slow simmer of polenta on a Sunday morning.

Excellent with runny egg! I also baked my medium stone-ground grits - covered at 350. So much easier (and less messy) than cooking on stovetop.

What's the green stuff in the picture? Looks delicious.

This was great!- used low sodium veg broth- 2 Tb butter- wilted spinach- used Bob’s cornmeal (key, I think)

Loved this for a night when I didn’t think I had much to work with! I added frozen corn to the polenta as well as rosemary and jalapeño. Delicious and easy!

See note for oven polentaDont put butter in, you cant taste itThis was great!

I love this recipe! So delicious and comforting for a weekend morning. However, the recipe states the polenta will take 10-20 minutes while simmering...I’ve made this twice and it always takes 45-1 hour. I haven’t seen anyone else in the comments have this issue. What am I doing wrong?

I have been remiss on writing about this recipe. This is a wonderful recipe when you walk in the door late but need to put something with sustenance on the table. The recipe is quick but absolutely delicious. From start to finish 25+ minutes and you have a great dinner. The best part of this dish is you can ad-lib, adding veggies to liven up the basic recipe.

Just nailed this with spinach from the garden, so easy to grow, so delicious to eat with this simple recipe.

Fast and easy. I did think more liquid was needed so either only 1 cup of polenta or increase liquid to 1 1/2 cups. Also I might decrease the salt a bit. I wanted a vegetable but only had grape tomatoes on hand so I roasted them fast with olive oil salt and pepper. Excellent.

I had some chicken stock on hand, and the recipe called for "broth," so I used it. Next time I'll opt for water, because it masked the flavor of the cornmeal, which should predominate. I, too, used Bob's Red Mill Corn Grits/Polenta. Excellent!

I have made this at least four-five times in the past couple of weeks. On evenings when there is little time or energy for cooking, picking up some package of greens - baby spinach, kale or Tuscan kale (fav!) - on my way home and making this has become my go-to. Really tasty, super fast and makes me feel good about myself!

This was great!- used low sodium veg broth- 2 Tb butter- wilted spinach- used Bob’s cornmeal (key, I think)

I promote hominy grits over polenta! Nixtamalized corn is much better for us, as the indigenous people knew.

The skillet should be very hot, but for runny eggs you want to heat the skillet on medium-low. Too high and the bottoms burn before the tops are cooked. The oil should be shimmering but not smoking.

Yum. Basically sharp greens contrasting with smooth polenta and egg, mmmmm... even with less butter and oil

How do you make polenta?

The best way to cook grits or polenta is in a double-boiler. A covered heat-proof bowl over a sauce pan of water is effective, if you don’t have one. Instructions can easily be found online.

Used waterNice texture for polentaAdded Parmesan at end w a bit of butterserved with sautéed onions, garlic, rapini and an fried egg per personDelicious