This has become somewhat of an obsession for me, this cheesy polenta/egg combo – for several reasons. It’s quick, you can make tons of it in advance, and it’s FRICKEN DELICIOUS.
I get asked a lot what to do with polenta to make it actually taste like food and not glue, and two of my hot tips are to pack it full of cheese, and to leave it cool before cutting it into pieces and frying them in butter and hot oil for crispy edges. As they say on Instagram, get you a girl who can do both.
So you’ve fried your cheesy polenta for smoodgy insides and crispy outers, topped it with a runny fried egg, and covered the lot in sharp green onions, either fresh or dried chilli, and a good pinch of sea salt and maaaate try and tell me this isn’t a dish for all meals and all seasons. It’s a Saturday morning staple here and that won’t be changing any time soon.
An absolute breakfast staple, this cheesy polenta topped with fried egg and chilli is about to be your new best friend.
- 125g polenta
- 2 cups/500ml water
- 1 cup/250ml milk
- 50g salted butter
- 125g of your favourite sharp cheese
- 50g parmesan-style cheese
- flaky sea salt and freshly ground pepper
- 1 large onion, peeled and diced
- 1/2 green capsicum, diced fine
- 2 cloves garlic, peeled and minced
- 1–2 eggs per person
- sliced green onions
- sliced chilli or dried chilli flakes
- Bring the water to a boil in a large saucepan and add a pinch of salt
- Pour in the polenta and milk and give it a good stir – I start with a whisk and end up with a rubber spatula
- Reduce heat to a simmer and allow the polenta to absorb all the liquid. It’s going to take 35-45 minutes and should be soft and creamy, with no grittiness left. Stir from time to time and make sure you scrape the bottom so it doesn’t burn
- When it’s creamy and ready to go, add the grated cheese, butter, and seasonings. Stir until cheese is melted and taste – you may need to add more cheese or salt. Or both.
- While the polenta is cooking, saute the onion, garlic and green capsicum in olive oil over medium heat until softened and starting to brown. Set aside.
- When the polenta has cooked, add the onion, garlic and capsicum, and stir to combine. Pour into a shallow dish (lined with baking paper for ease of removal) and leave in the fridge to set. You can leave this overnight for breakfast the next day.
- When fully set, cut into slices and fry in a little butter and olive oil, turning occasionally until golden on all sides.
- Fry the eggs and top each serving of polenta with one or two.
- Sprinkle the green onion, chilli, salt and pepper over the top.
Keywords: cheesy polenta, savoury polenta, polenta and eggs, polenta for breakfast