Go Back

Creamy Breakfast Polenta with Spinach & Jammy Eggs

Silky quick-cooking polenta topped with garlicky spinach, burst tomatoes, and jammy eggs for a cozy, fast breakfast bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Polenta
  • 3 cup low-sodium chicken broth (or water)
  • 1 cup quick-cooking polenta
  • 1 tbsp butter
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper
Toppings
  • 1 tbsp olive oil
  • 2 clove garlic minced
  • 4 cup baby spinach packed
  • 1 cup cherry tomatoes halved
  • 4 large eggs
  • 1/4 tsp red pepper flakes optional

Equipment

  • Medium saucepan
  • Whisk
  • Nonstick skillet

Method
 

  1. Bring broth (or water) to a gentle simmer in a medium saucepan.
  2. Whisk in polenta slowly. Cook 3–5 minutes, stirring often, until thick and creamy.
  3. Stir in butter, Parmesan, salt, and pepper. Keep warm on low heat.
  4. Heat olive oil in a skillet. Sauté garlic 30 seconds, then add spinach and cook until wilted.
  5. Push spinach to the side and quickly warm tomatoes in the same skillet, 1–2 minutes.
  6. Cook eggs to your liking in the skillet (or a second pan) and season lightly.
  7. Spoon polenta into bowls and top with spinach, tomatoes, and eggs. Finish with red pepper flakes if using.

Notes

Tip: If the polenta gets too thick, stir in a splash of broth or water until creamy again.