Herb Infused Polenta {with Poached Eggs}
Cook time
Total time
Serves: 4-6
  • 1 cup polenta, yellow corn grits
  • 3 cups water
  • ½ tsp. salt
  • 3 Tbl. butter
  • fresh herb sprigs (such as parsley, sage, rosemary & thyme)
  • freshly cracked black pepper
  • 1 cup grated Parmesan cheese, divided
  • eggs
  • 1 ripe tomato, fine diced
  • fresh parsley and/or basil sprigs
  • salt & pepper
  • good quality olive oil (such as Organic Tuscan Herb)
  1. In a medium sauce pan bring water and ½ tsp. salt to boil. Slowly stir in polenta, then reduce heat to low and simmer slowly until mixture is very thick, about 30 minutes; stirring frequently to avoid sticking.
  2. Meanwhile, melt butter in a skillet and add 5-6 sprigs of fresh herbs, stems in tack. Gently stir herbs in melted butter for 3-4 minutes, then remove from heat. Remove herbs sprigs and discard.
  3. When polenta is done remove from heat and stir in herb infused butter, ½ cup parmesan cheese, salt & pepper to taste. Pour polenta into a well oiled shallow baking dish. Cover with plastic wrap and allow to rest for 10 minutes.
  4. Meanwhile, prepare poached eggs to desired doneness.
To serve...
  1. Turn polenta out onto a platter. Top with diced tomato, poached eggs, fresh chopped basil and parsley, ½ cup Parmesan cheese, pinch of salt and cracked black pepper, drizzle of good quality olive oil.
Recipe by Lemony Thyme at http://www.lemonythyme.com/herb-infused-polenta-with-poached-eggs/