Breakfast,  Gluten Free,  Recipes,  Vegetarian

Herb Infused Polenta {with Poached Eggs}

Herb Infused Polenta with Poached Eggs2

Herb Infused Polenta {with Poached Eggs}.

Not exactly what I had in mind as I entered the kitchen this morning.  However sitting here just minutes after enjoying it for Sunday brunch I’m in love with the flavors lingering on my tongue.  They’re familiar and comfortable.  Equally as exciting to the taste buds is their aroma.  They are fresh herbs.

You could say we’re doing a little Spring Cleaning at our house.  It began three weeks ago when we once again were staring into a pantry of chaos and a fridge/freezer that was crammed full of…..well, we’re still finding out all of what was in there.

Today I began with the tail end of an open bag of polenta that remarkably surfaced after peeling back a few layers of pantry chaos.  Herb Infused Polenta {with Poached Eggs} was born.

Herb Infused Polenta with Poached Eggs1

While the polenta cooked, I infused melted butter in a skillet with sprigs of fresh parsley, sage, rosemary & thyme.  Also known as the Simon & Garfunkel blend in our house.  When the polenta finished cooking (I used the slow cooking 30-minute method), I stirred in the infused butter, about 1/2 cup of freshly grated Parmesan cheese, and some cracked black pepper.  The mixture was nice and thick and could be enjoyed straight away, however we love polenta that is allowed to rest in an oiled dish, then turned out onto a platter.  Mostly because it then begs to be topped with something yummy like say….creole shrimp or BBQ pulled pork or a meaty ragù.

Today our polenta cake was the base for brunch and we topped it with a nice ripe diced tomato, warm poached eggs, fresh parsley and basil, a handful of grated Parmesan cheese, and a good drizzle of one of my favorite olive oils…..Organic Tuscan Herb.  Had I found a link or two of Italian Sausage in the freezer they would have been wonderful along side our Herb Infused Polenta {with Poached Eggs}.

Herb Infused Polenta with Poached Eggs

Herb Infused Polenta {with Poached Eggs}

Libby with Lemony Thyme
5 from 1 vote
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 -6


  • 1 cup polenta yellow corn grits
  • 3 cups water
  • 1/2 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


  • In a medium sauce pan bring water and 1/2 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.
  • 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.
  • When polenta is done remove from heat and stir in herb infused butter, 1/2 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.
  • Meanwhile, prepare poached eggs to desired doneness.

To serve…

  • Turn polenta out onto a platter. Top with diced tomato, poached eggs, fresh chopped basil and parsley, 1/2 cup Parmesan cheese, pinch of salt and cracked black pepper, drizzle of good quality olive oil.


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