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.
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!
Ingredients Needed To Make This Recipe
All you need to make this easy polenta recipe are 8 simple ingredients:
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:
- 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!
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.
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.
More Comforting, Healthy Dinner Ideas
- Healthy Vegetarian Taco Pasta Bake
- Poached Halibut With Tomato Coconut Curry
- Salmon With Sweet Potato Mash
- Creamy Goat Cheese Tomato Pasta
- Cheesy Butternut Squash Rice With Shrimp
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
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
- 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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5 Comments on “Parmesan Polenta With Vegetables & Eggs”
Thank you for this great polenta recipe. For the first time ever, my Italian husband actually said I can make this again, lol. My success making polenta has not been the greatest.
I did not do the poached egg as I was making this as a side dish to fish. I will definitely try it with the egg next time as I think it will be a wonderful combination.
Thank you for the great recipe. Made this for my Italian husband, who for the first time ever said I can make polenta again, lol. My success with polenta has not been the greatest.
As I was using this as a side dish I did not add the poached egg.
I’m looking forward to making again with the poached egg as it sounds like such a nice combination.
Hi Carol! Thank you so much for the kind words! I’m so happy to hear that this polenta recipe was a success for you (and Italian husband approved LOL). I think this works great as a side dish as well, but yes that creamy egg yolk does add a little extra goodness 😉
Does the polenta need the olive oil? I’m trying to cut calories. Otherwise, this was so so delicious!!!! Such a win! First time I ever tried polenta and I loved this.
Hi R! Thank you so much for your lovely comment – I’m so happy to hear that you enjoyed this and that it introduced you to delicious polenta 🙂
The olive oil is not entirely necessary to cook the polenta, but it does help to make it a bit richer and creamier! You could potentially try adding in a little milk (or non-dairy alternative) instead.