Description
This comforting and hearty Parmesan Polenta Bowl features creamy, slow-cooked polenta enriched with Parmesan cheese and butter, topped with sautéed seasonal greens, tender leeks, fragrant garlic and thyme, and finished with perfectly poached eggs. A delicious, rustic meal that combines creamy textures with fresh, vibrant greens for a satisfying breakfast or light dinner.
Ingredients
Polenta
- 1 cup polenta
- 4 cups water
- 3/4 teaspoon kosher salt
- 1/3 cup Parmesan or Romano cheese, grated
- 1 tablespoon unsalted butter
Greens and Vegetables
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, chopped
- 1 large clove garlic, minced
- 1 large bunch Swiss chard or other seasonal greens
- 1 teaspoon fresh thyme leaves, chopped
Finishing
- 4 poached eggs
Instructions
- Cook the Polenta: In a saucepan, bring 3 cups of water and the kosher salt to a boil. Gradually stir in the polenta, stirring quickly to avoid lumps. Reduce heat to low. When the water is completely absorbed, add 1/2 cup more water and continue to stir occasionally. Repeat with the remaining 1/2 cup water. Continue cooking and stirring occasionally for at least 30 minutes until the polenta is creamy and cooked through. Stir in grated Parmesan or Romano cheese and butter last. Season to taste with additional salt and pepper.
- Sauté the Greens and Leeks: Heat olive oil in a wide sauté pan over medium heat. Add the chopped leeks and stir to coat them in oil. Season with salt and pepper. Cook over medium-low heat until the leeks begin to turn golden, about 10 minutes, stirring occasionally. Add minced garlic and cook for about 30 seconds until fragrant. Add Swiss chard and thyme, cook stirring until the chard is just wilted. Season with additional salt and pepper to taste.
- Assemble the Bowls: Divide the creamy polenta evenly into four bowls. Arrange the sautéed greens and leeks over the polenta. Top each bowl with a poached egg and an extra sprinkle of cheese. Serve immediately for best texture and flavor.
Notes
- Stirring the polenta frequently prevents lumps and ensures a smooth, creamy texture.
- Use fresh seasonal greens like kale, collard, or mustard greens if Swiss chard is unavailable.
- If you prefer, substitute Romano cheese for Parmesan for a sharper flavor.
- Poached eggs add richness, but you can substitute with fried or soft-boiled eggs as desired.
- Cooking polenta low and slow is key to its creaminess—avoid rushing the process.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
