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Herb Infused Polenta {with Poached Eggs}

Libby with Lemony Thyme
5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
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.