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This cheesy parmesan polenta is soft, creamy, and quick to make! It’s topped with seasonal vegetables and poached eggs for a nutritionally-balanced, healthy, and comforting meal. This recipe is vegetarian and gluten-free.

Parmesan polenta topped with vegetables and a poached egg in a white bowl.

I used to LOVE polenta as a kid and it has recently made a comeback in my diet! I forgot how cozy and comforting a warm, creamy bowl of polenta is. If you’re like me and it’s been a while since you had polenta, you are in for a treat 🙂

As a dietitian, I’m happy to share that this parmesan polenta recipe is tasty and nutritious! I share more about the nutrition benefits of polenta below, which is balanced with fiber-rich veggies and protein-packed poached eggs to make a complete meal.

I used sautéed mushrooms and asparagus for this polenta recipe, but feel free to switch up the veggies to whatever is in season for you. Enjoy!

Small bowls of recipe ingredients on a wood cutting board.

Ingredients Needed To Make This Recipe

All you need to make this easy polenta recipe are 8 simple ingredients:

  • cremini mushrooms
  • asparagus
  • polenta (corn grits)
  • parmesan
  • eggs
  • olive oil
  • garlic
  • fresh thyme

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

TIP: for this recipe, you’ll want to choose the type of polenta that comes in a bag or box (like grains) and NOT the kind that comes in a tube!

Recipe Modifications & Ingredient Swaps

There are plenty of ways you can modify this recipe to suit your tastes or the seasons:

  1. Feel free to serve this recipe with different veggies, like cooked tomatoes, broccolini, zucchini, or a different variety of mushrooms. You can either sauté them on the stove or roast them!
  2. While I LOVE the flavour of thyme with this, you could also try this with another flavourful herb, like basil.
  3. And while I love a runny yolk with this, you can also swap the egg with another protein source as desired!
Sautéed asparagus and cremini mushrooms in a pan.

What Is Polenta?

Polenta is made from cornmeal (flour ground from dried corn) and is typically served as a hot porridge, or as a loaf that can be cut into rounds and baked, fried, or grilled.

Polenta originates from Northern and Central Italy.

Is Polenta Healthy?

You bet! Polenta is a nutritious source of:

  • dietary fiber
  • plant-based protein
  • complex carbs
  • antioxidants
  • vitamin B6
  • magnesium
  • iron

Polenta is also naturally gluten-free, making it a good choice if you follow a gluten-free diet. If you must follow a gluten-free diet, just be sure to purchase polenta from a certified gluten-free manufacturer to prevent the risk of cross-contamination.

Creamy parmesan polenta in a large sauce pan.

How To Cook Polenta Quickly

Did you know that polenta can come together in just minutes? All you have to do is boil a pot of water and whisk in polenta until it thickens. It seriously takes about 5 minutes!

For this recipe, I used 2 cups of water to 1/2 a cup of dry polenta. Depending on your desired consistency, you can always add a splash more water and continue to cook until it reaches the exact texture you like.

Storage & Reheating Leftovers

If you have leftovers of this recipe, you can reheat polenta on the stove or in the microwave. When polenta cools it does harden a bit, so you may want to stir in an extra splash of water before heating.

Leftovers will keep in an airtight container in the fridge for about 3 days.

Parmesan polenta topped with vegetables and a poached egg in a white bowl.

More Comforting, Healthy Dinner Ideas

Did you give this Creamy Parmesan Polenta With Vegetables Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Parmesan Polenta With Vegetables & Eggs

This cheesy parmesan polenta is soft, creamy, and quick to make! It's topped with seasonal vegetables and poached eggs for a nutritionally-balanced, healthy, and comforting meal. This recipe is vegetarian and gluten-free.
Parmesan polenta topped with vegetables and a poached egg in a white bowl.
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Ingredients

  • 1/2 cup polenta, dry
  • 1/4 cup olive oil (divided)
  • 1/2 cup parmesan, freshly grated
  • 2 cloves minced garlic
  • 3 cups cremini mushrooms, sliced
  • 10 spears asparagus, cut into thirds
  • 2 large eggs
  • 1 Tbsp fresh thyme
  • Salt + pepper, to taste

Instructions

  • Bring 2 cups of salted water to a boil in a large pot. Whisk in polenta and stir occasionally until liquid has absorbed and polenta has thickened.
    NOTE: If you wish to have a thinner consistency, feel free to continue to add small amounts of water until desired texture is achieved.
  • While polenta cooks, heat 2 Tbsp of olive oil in a large pan over medium. Sauté garlic for a couple minutes, until fragrant and lightly browned.
  • Add mushrooms and asparagus to the pan. Sauté for 10 minutes, or until tender and lightly browned.
    NOTE: if you have skinny asparagus spears, you might want to add them a bit later (~5 mins after) as they need a shorter time to cook!
  • Stir grated parmesan and remaining 2 Tbsp of olive oil into the polenta. Season generously with salt and pepper, as desired. Cover, remove from heat, and let sit.
  • In a separate small saucepan, poach eggs. I have an in-depth post on how to poach eggs if needed!
  • Serve polenta into bowls and top with cooked vegetables and poached eggs. Garnish with fresh thyme. Enjoy immediately!

Notes

*POLENTA: for this recipe, you’ll want to choose the type of polenta that comes in a bag or box (like grains) and NOT the kind that comes in a tube! If you follow a gluten-free diet, be sure to choose a brand that is certified gluten-free (to avoid cross contamination).
*STORAGE & REHEATING: If you have leftovers of this recipe, you can reheat polenta on the stove or in the microwave. When polenta cools it does harden a bit, so you may want to stir in an extra splash of water before heating.
Leftovers will keep in an airtight container in the fridge for about 3 days.
*RECIPE MODIFICATIONS:
  • Feel free to serve this recipe with different veggies, like cooked tomatoes, broccolini, zucchini, or a different variety of mushrooms. You can either sauté them on the stove or roast them!
  • While I LOVE the flavour of thyme with this, you could also try this with another flavourful herb, like basil.
  • And while I love a runny yolk with this, you can also swap the egg with another protein source as desired!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a parmesan polenta with vegetables and eggs recipe.
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