Polenta with Parmesan and Olive Oil Fried Eggs

If you’ve ever decided that cold cereal is a good dinner, here’s another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.


  • 4 ½ cups low-sodium broth or water
  • 1 ½ cups polenta (not quick-cooking), coarse corn meal or corn grits
  • * teaspoon salt
  • 2 to 4 tablespoons butter
  • ¼ teaspoon freshly ground black pepper, more to taste
  • 1 1-ounce chunk or 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 8 large eggs
  • Coarse sea salt for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      527 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 399 milligrams cholesterol; 866 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
  2. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
  3. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
  4. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

25 minutes

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