Buttery Polenta with Parmesan Olive Oil Fried Eggs and Garlick
Indulge in the comforting elegance of Buttery Polenta with Parmesan Olive Oil Fried Eggs and Garlic, a dish that combines creamy textures with rich, savory flavors. This recipe begins with a luscious base of velvety polenta, cooked to perfection with butter and Parmesan cheese for an irresistibly creamy and cheesy finish. Topped with sunny-side-up eggs fried in aromatic garlic-infused olive oil, this dish is elevated with golden, crisp garlic slices and a hint of freshly chopped parsley. Perfect for breakfast, brunch, or a simple yet refined dinner, this recipe balances rustic charm with gourmet appeal. Easy to prepare in just 40 minutes, this hearty, flavor-packed meal also allows customization with a sprinkle of crushed red pepper flakes for a spicy kick. Experience the ultimate comfort food that’s as satisfying as it is beautiful to serve.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 3 tablespoons Butter
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 4 large Eggs
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, thinly sliced
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Begin by preparing the polenta. In a medium-sized saucepan, bring 4 cups of water to a boil. Add the salt to the water.
Slowly whisk in the polenta, reducing the heat to low. Stir constantly to prevent lumps.
Cook the polenta for about 25 minutes, stirring frequently, until it is creamy and tender. If it becomes too thick, add a splash of water to adjust the consistency.
Once the polenta is done, stir in 3 tablespoons of butter and the grated Parmesan cheese. Mix well and set aside, keeping it warm.
While the polenta cooks, heat a large nonstick skillet over medium heat and add the olive oil.
Add the thinly sliced garlic to the skillet and sauté until golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic. Remove the garlic slices from the pan with a slotted spoon and set aside for garnish.
In the same skillet with the garlic-infused olive oil, crack in the eggs. Fry them to your desired doneness (sunny-side-up is recommended). Sprinkle the eggs with a pinch of black pepper and crushed red pepper flakes, if using.
To assemble, spoon the creamy polenta onto individual plates. Top each serving with one fried egg and a drizzle of the garlic-infused olive oil from the skillet.
Garnish with the crispy garlic slices and chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 2.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 653 mg | 50% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
