Can you add egg to polenta?

Yes, you can absolutely add egg to polenta. One method is to stir a raw egg into hot cooked polenta to give it a creamy, custard-like texture. This works particularly well if you’re baking it or preparing a firm version. Another popular approach—especially in Polenta with Eggs and Greens —is to poach or fry an egg and place it directly on top of the creamy polenta and sautéed greens. The runny yolk acts like a sauce and elevates the entire dish.

What is traditionally served with polenta?

Traditionally, polenta is served with hearty accompaniments like slow-cooked meats, mushroom ragùs, or rich cheeses in Northern Italy. But in modern Mediterranean cuisine, lighter pairings are favored. That’s why Polenta with Eggs and Greens has become a popular variation—it takes the base and pairs it with wholesome toppings like leafy greens, poached eggs, and herbs, making it perfect for breakfast, brunch, or light dinner.

How does Gordon Ramsay cook polenta?

Gordon Ramsay cooks polenta slowly over low heat, using a 4:1 ratio of water to cornmeal. He stirs it constantly to ensure a smooth, lump-free texture and finishes with cream and butter for richness. If you're making Polenta with Eggs and Greens , you can follow Ramsay’s method but replace butter with olive oil and finish with grated Parmesan or Pecorino Romano for a Mediterranean spin.

What do Italians do with polenta?

Italians do a lot with polenta—it’s a foundational food in the north. They serve it soft, grilled, baked, or even sliced and fried. It’s used under stews, as a main dish with mushrooms, or cooled and used in baked casseroles. The modern interpretation, Polenta with Eggs and Greens , isn’t necessarily traditional, but it reflects Italian values of simplicity, local ingredients, and comfort.

Do Southern Italians eat polenta?

Southern Italians eat polenta less frequently than Northerners, but it still appears in regional dishes. In Calabria , a thicker version called frascatula is made with cornmeal and seasonal wild greens. While eggs are less common in traditional southern polenta dishes, the use of sautéed greens is very much in line with the Polenta with Eggs and Greens concept, making it a cross-cultural Mediterranean dish.

Yes, polenta is healthy—especially when made from whole-grain cornmeal and paired with nutrient-rich toppings. It’s naturally gluten-free and low in fat. Add greens like spinach or kale, and eggs for protein, and you have a balanced bowl. That’s the magic of Polenta with Eggs and Greens —a dish that tastes indulgent but supports wellness.

Polenta with Eggs and Greens: The Best 2025 Mediterranean Bowl

Name: Polenta with Eggs and Greens: The Perfect Mediterranean Comfort Dish
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup cornmeal (medium or coarse grind); 4 cups water or low-sodium vegetable broth; 1 tablespoon olive oil or unsalted butter; ¼ cup grated Parmesan or Pecorino Romano (optional); ¼ teaspoon sea salt; 4 cups fresh spinach or mixed leafy greens (kale, chard, arugula); 1 tablespoon olive oil; 2 garlic cloves, minced; Pinch of red pepper flakes (optional); 2 large egg; 1 teaspoon white vinegar (for poaching eggs); Salt and pepper to taste; Optional: crumbled feta, chopped parsley, toasted nuts or seeds, lemon zest

Description

Creamy, wholesome, and packed with Mediterranean flavor, this Polenta with Eggs and Greens recipe is a warm, satisfying dish perfect for brunch or dinner. With garlicky sautéed greens and a runny poached egg on top, it’s nutritious, gluten-free, and full of comforting textures.

Ingredients

Scale

🍴 Ingredients:

1 cup cornmeal (medium or coarse grind)
4 cups water or low-sodium vegetable broth
1 tablespoon olive oil or unsalted butter
¼ cup grated Parmesan or Pecorino Romano (optional)
¼ teaspoon sea salt
4 cups fresh spinach or mixed leafy greens (kale, chard, arugula)
1 tablespoon olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
2 large egg
1 teaspoon white vinegar (for poaching eggs)
Salt and pepper to taste
Optional: crumbled feta, chopped parsley, toasted nuts or seeds, lemon zest

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Instructions

👨‍🍳 Instructions:

In a medium pot, bring 4 cups of water or broth to a simmer.
Gradually whisk in 1 cup cornmeal to prevent lumps. Stir constantly.
Lower heat and cook for 30–40 minutes until polenta thickens. Stir often.
Stir in olive oil or butter, salt, and cheese if using. Cover and set aside.
In a skillet, heat olive oil and sauté garlic for 30 seconds.
Add greens, season with salt, pepper, and chili flakes. Sauté until wilted (3–4 mins).
In a separate pot, bring 2–3 inches of water with vinegar to a simmer.
Crack eggs into small bowls, swirl the water, and gently drop each egg in.
Poach for 3 minutes. Remove with a slotted spoon.
Divide polenta into bowls, top with greens and eggs, and garnish as desired.

Notes

Use vegetable broth instead of water for deeper flavor.

Swap spinach with any leafy green you have on hand.

To make it dairy-free, skip the cheese or use plant-based alternatives.

For a make-ahead version, prepare the polenta in advance and reheat with a splash of broth.Soft-boiled eggs also work great if you prefer to prep in bulk.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Mediterranean Breakfast Recipes
Method: Stovetop, Poached
Cuisine: Mediterranean, Italian

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 1.5 g
Sodium: 330 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 13 g
Cholesterol: 180 mg