Ingredients:

  • 4 cups (950 ml) Water
  • 1 teaspoon Salt (plus more to taste)
  • 1 cup (160 g) Polenta (coarsely ground cornmeal)
  • 1/2 cup (60 g) Grated Parmesan Cheese (plus more for garnish)
  • 2 tablespoons (30 ml) Unsalted Butter
  • Freshly Ground Black Pepper (to taste)
  • 2 tablespoons (30 ml) Heavy cream
  • 2 Large Eggs
  • 1 tablespoon (15 ml) White Vinegar
  • Pinch of Salt
  • Fresh Parsley, chopped (optional)
  • Red Pepper Flakes (optional)

Instructions:

  1. Bring water and salt to a boil in a medium saucepan.
  2. Gradually whisk in the polenta, making sure there are no lumps.
  3. Reduce heat to low, and cook, stirring frequently, for about 25-30 minutes, or until the polenta is thick and creamy.
  4. Stir in the Parmesan cheese, butter, heavy cream, and pepper. Taste and adjust seasoning as needed.
  5. Fill a small saucepan or deep skillet with about 2-3 inches of water. Bring to a gentle simmer.
  6. Add vinegar and a pinch of salt to the water.
  7. Crack each egg into a separate small bowl or ramekin.
  8. Create a gentle whirlpool in the simmering water with a spoon.
  9. Carefully slide one egg into the center of the whirlpool. Repeat with the second egg.
  10. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  11. Remove the eggs with a slotted spoon and gently pat dry with paper towels.
  12. Spoon the creamy polenta into bowls.
  13. Top each bowl with a poached egg.
  14. Garnish with fresh parsley, red pepper flakes, and extra Parmesan cheese, if desired.
  15. Serve immediately.