Italian Creamy Polenta Breakfast Bowls with Burst Tomatoes, Corn & Poached Eggs

Polenta, the humble cornmeal porridge of Northern Italy, turns brunch-worthy when cooked creamy with milk and Parmesan. This bowl crowns it with blistered cherry tomatoes, sweet corn, and gently poached eggs for a sunny Italian morning.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 48g carbs
• 19g fat

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Ingredients

• 1 cup instant polenta
• 2 cups whole milk
• 2 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 4 large eggs
• 2 cups heirloom cherry tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 2 thinly sliced garlic cloves
• 1/3 cup torn fresh basil
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp white vinegar

Instructions

1. 1Bring the milk and water to a gentle simmer in a medium saucepan over medium heat. Whisk in the polenta in a steady stream, reduce heat to low, and cook 4 to 5 minutes, stirring often, until thick, creamy, and pulling from the sides of the pan.
2. 2Remove from heat and stir in the butter, most of the Parmesan, and three-quarters of the salt until glossy. Cover and keep warm off the heat; the polenta will loosen slightly as it sits.
3. 3While the polenta cooks, heat olive oil in a 10-inch skillet over medium-high. Add the corn and cook 3 minutes until lightly charred in spots, then push to the side.
4. 4Add the cherry tomatoes and sliced garlic to the empty space; cook 4 to 5 minutes, shaking the pan occasionally, until the tomatoes blister, collapse, and release sweet juices that mingle with the corn. Season with remaining salt, pepper, and red pepper flakes.
5. 5Bring a separate deep skillet of water to a bare simmer (about 190°F) and stir in the vinegar. Crack each egg into a small cup, swirl the water gently, and slip the eggs in one at a time. Poach 3 to 4 minutes until whites are set but yolks remain soft and jammy.
6. 6Lift the poached eggs with a slotted spoon onto a paper-towel-lined plate to drain. Taste the tomato-corn mixture and tear in most of the basil so it wilts slightly in the residual heat.
7. 7Spoon the creamy polenta into four warm bowls and create a shallow well in the center of each. Top with the blistered tomato and corn mixture, letting the juices soak into the polenta.
8. 8Nestle a poached egg into each bowl, shower with remaining Parmesan and basil, and finish with a crack of black pepper. Serve immediately so the yolk can break into the polenta.