Oven-Roasted Polenta with Poached Eggs

Recipe

11 INGREDIENTS • 4 STEPS • 1HR

Oven-Roasted Polenta with Poached Eggs

4.7

3 ratings

Oven-baking polenta is game-changing: just throw it in the oven, give it a stir 40 minutes later, bake it for 20 minutes more. For years, I've made Mark Bittman's "Polenta without Fear", which is also simple, but I prefer the hands-off nature of the oven-baked version.

Oven-Roasted Polenta with Poached Eggs

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Oven-baking polenta is game-changing: just throw it in the oven, give it a stir 40 minutes later, bake it for 20 minutes more. For years, I've made Mark Bittman's "Polenta without Fear", which is also simple, but I prefer the hands-off nature of the oven-baked version.

1HR

Total Time

$1.39

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 cup

Medium Ground Cornmeal

or Coarse Ground Cornmeal

4 cups

Water

up to 5

1 cup

1 Tbsp

or Olive Oil

1 tsp

to taste

1 splash

Distilled White Vinegar

to taste

Shaved Parmesan Cheese

for serving

to taste

to taste

Ground Black Pepper

for serving

to taste

for serving

optional

Nutrition Per Serving

VIEW ALL

Calories

105

Fat

3.4 g

Protein

2.8 g

Carbs

15.7 g

Oven-Roasted Polenta with Poached Eggs

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

If you use 5 cups of water, it will take longer for the polenta to thicken up, but in the end, it will be ultra-creamy and delicious. Four cups still yields a creamy polenta, and it will allow the polenta to thicken more quickly. You can use all water if you don’t want to use any milk.

Cooking InstructionsHide images

step 1

Heat the oven to 350 degrees F (180 degrees C). Grease a large ovenproof skillet or Dutch oven. Pour in the Medium Ground Cornmeal (1 cup), Water (4 cups), Milk (1 cup), Butter (1 Tbsp) and Kosher Salt (1 tsp), and stir with a fork or whisk until blended. The mixture will not look emulsified.

step 1 Heat the oven to 350 degrees F (180 degrees C). Grease a large ovenproof skillet or Dutch oven. Pour in the Medium Ground Cornmeal (1 cup), Water (4 cups), Milk (1 cup), Butter (1 Tbsp) and Kosher Salt (1 tsp), and stir with a fork or whisk until blended. The mixture will not look emulsified.

step 2

Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 to 20 minutes or longer—until it reaches the consistency you like. Remove from the oven, stir, and serve immediately or cover and keep warm until you are ready to serve.

step 2 Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 to 20 minutes or longer—until it reaches the consistency you like. Remove from the oven, stir, and serve immediately or cover and keep warm until you are ready to serve.

step 3

To poach eggs: bring a shallow saucepan filled with water to a boil. Crack Eggs (to taste) into individual ramekins or small bowls. Add Distilled White Vinegar (1 splash) to the water. Lower the heat so that the water is barely simmering. Slowly lower each ramekin to the water and pour out each egg. Set a timer for 4 minutes. When the eggs are done, transfer them to a paper towel-lined plate to drain briefly.

step 3 To poach eggs: bring a shallow saucepan filled with water to a boil. Crack Eggs (to taste) into individual ramekins or small bowls. Add Distilled White Vinegar (1 splash) to the water. Lower the heat so that the water is barely simmering. Slowly lower each ramekin to the water and pour out each egg. Set a timer for 4 minutes. When the eggs are done, transfer them to a paper towel-lined plate to drain briefly.

step 4

To serve: Spoon polenta into bowls. Top with shavings of Shaved Parmesan Cheese (to taste) if desired, and top each mound of polenta with a poached egg. Season with a pinch of Sea Salt (to taste) and Ground Black Pepper (to taste) to taste. Drizzle with Truffle Oil (to taste), if desired. Serve with mushrooms or greens on the side, if desired.

step 4 To serve: Spoon polenta into bowls. Top with shavings of Shaved Parmesan Cheese (to taste) if desired, and top each mound of polenta with a poached egg. Season with a pinch of Sea Salt (to taste) and Ground Black Pepper (to taste) to taste. Drizzle with Truffle Oil (to taste), if desired. Serve with mushrooms or greens on the side, if desired.

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