Parmesan Polenta Bowls With Chard, Leeks, And Poached Eggs Recipe

I’m sharing Parmesan Polenta Bowls with seasonal greens, leeks, and poached eggs, featured in Breakfast Recipes, combining creamy Parmesan polenta, tender poached eggs, and bright seasonal greens.

I’ve been making this bowl with Parmesan and leeks on repeat, it keeps surprising me. Parmesan cuts through the soft grain while leeks bring an oniony brightness, sometimes I forget to tell guests how easy it was and they ask for the recipe twice.

It feels clever for a weekday and dramatic enough for company. I almost always mess up something small, and most of the time that mistake becomes part of what makes it work.

People stare, then they eat, then they ask for more. Polenta Recipes

Why I Like this Recipe

– I love how cozy and filling it is, feels like a hug on a plate and fixes my whole mood
– I like that it’s forgiving, I can get distracted and it still turns out great, no drama
– I like the way bright flavors cut through the richness so it never feels too heavy
– Leftovers actually taste better the next day and it reheats quick for an easy lunch

Ingredients

• Coarse cornmeal, mostly carbs and fiber; makes dish comforting, creamy and slightly sweet base
• Sharp, salty cheese; adds protein, calcium and big savory umami and nutty notes
• Leafy green, rich in vitamins A and K, plus iron, fiber and earthy stems
• Mild onion flavor, gives sweetness and depth; slight caramel notes, source of fiber and vitamins
• Runny poached eggs add protein, healthy fats and silky richness that coats polenta
• Healthy monounsaturated fats, rounds flavors and helps with cooking texture and mouthfeel
• Pungent, brightens the bowl, tiny amount offers antioxidants and a warm flavor punch
• Bright citrus, adds acidity to cut richness and wake flavors

Ingredient Quantities

• 1 cup coarse polenta (aka cornmeal)
• 4 cups low sodium chicken or vegetable broth (or 3 cups water + 1 cup milk)
• 2 tbsp unsalted butter
• 1 cup grated Parmesan, about 100 g
• 1 tsp fine salt, plus extra to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium leeks, white and light green parts only
• 1 bunch Swiss chard (about 10 oz / 300 g), stems separated from leaves
• 2 cloves garlic, minced
• pinch red pepper flakes (optional)
• 1 tbsp white wine vinegar
• 4 large eggs
• 1/2 lemon, juiced (optional)

How to Make this

1. Bring 4 cups low sodium chicken or veg broth to a boil in a medium saucepan, slowly whisk in 1 cup coarse polenta, lower heat to a simmer and cook, stirring often, until thick and creamy about 20 to 25 minutes (if using 3 cups water + 1 cup milk same method).

2. While polenta cooks slice the white and light green parts of 2 leeks, rinse well to remove grit, separate 1 bunch Swiss chard stems from leaves and slice stems thinly, chop leaves roughly, mince 2 cloves garlic.

3. In a large skillet heat 2 tbsp olive oil over medium, add sliced leeks and chard stems and cook until soft and starting to brown about 6 to 8 minutes, then add the garlic and a pinch of red pepper flakes if using and cook 30 to 60 seconds more.

4. Add chopped chard leaves to the skillet, toss, cover briefly or add a splash of water to speed wilting, cook until leaves are tender about 3 to 5 minutes, season with 1 tsp fine salt plus extra to taste and 1/2 tsp black pepper, finish with 1/2 lemon juiced if you like a bright lift.

5. When polenta is done remove from heat, stir in 2 tbsp unsalted butter and 1 cup grated Parmesan (about 100 g) until melted and smooth, taste and adjust salt and pepper, keep warm.

6. Poach 4 large eggs in a wide shallow pan of simmering water with 1 tbsp white wine vinegar added, stir to create a gentle whirlpool and slip in eggs, cook about 3 to 4 minutes for runny yolks (longer if you want firmer), lift with a slotted spoon and drain briefly on paper towel.

7. Spoon creamy polenta into bowls, pile the leeks and chard on top, place a poached egg or two over the greens, sprinkle extra Parmesan and a crack of black pepper, drizzle a little olive oil if you want.

8. Serve immediately, gently break the eggs so the yolk mingles with the polenta, adjust seasoning and add more lemon or red pepper flakes to taste.

Equipment Needed

1. Medium saucepan for the polenta, roomy enough to whisk without splashing
2. Large skillet for the leeks and chard, preferably stainless or heavy bottom
3. Wide shallow pan or frying pan for poaching the eggs, low sides help a lot
4. Whisk for slowly adding and smoothing the polenta
5. Wooden spoon or silicone spatula for stirring the greens and finishing the polenta
6. Slotted spoon for lifting poached eggs and draining them briefly
7. Chef’s knife for slicing leeks and chopping chard stems and leaves
8. Cutting board, big enough to keep everything tidy while you prep
9. Box grater or microplane for fresh Parmesan
10. Measuring cups and spoons plus a ladle or large spoon for serving the polenta

You’ll be set with these, trust me.

FAQ

Parmesan Polenta Bowls With Chard, Leeks, And Poached Eggs Recipe Substitutions and Variations

• Polenta: swap with fine or medium cornmeal, or with grits. Instant polenta works too but stir it in at the end since it cooks much faster, use about the same volume.
• Parmesan: use Pecorino Romano for a sharper, saltier punch, or Asiago for a milder nuttier profile. For dairy free try nutritional yeast, start with 2 to 4 tablespoons and taste.
• Swiss chard: substitute kale if you want more chew (cook a few minutes longer), or baby spinach which wilts almost instantly, or beet greens for a similar flavor.
• Eggs: instead of poaching, fry sunny side up, or serve soft boiled eggs, or for a vegan option do a silken tofu scramble or pan browned firm tofu crumbles.

Pro Tips

– Cook the polenta low and slow and stir often, but dont panic if it seems too stiff at the end. Stir in a few tablespoons of hot broth or milk until it loosens to the texture you want. Never add cold liquid it will clump, and save most of the Parmesan until the end so you can control salt and creaminess.

– Get the leeks squeaky clean and treat stems like a different veg than the leaves. The stems need more time to soften so start them first, then add the leaves at the end. If you want a little caramel flavor let the stems brown a bit but watch closely or they will burn.

– Poach eggs the easy way if youre nervous: crack each egg into a small cup then slip the cup into gently simmering water, dont overcrowd the pan. Vinegar helps them hold together, and super fresh eggs will make rounder poaches. If you need a shortcut you can cook eggs sunny side with a tablespoon of water and a lid on the pan to steam them, same creamy yolk without the fuss.

– Make ahead smart: polenta keeps in the fridge and reheats great with a splash of broth or milk, or chill it in a pan, turn it out and slice to pan fry for crispy rounds. Greens can be made a few hours ahead and warmed briefly so they dont get soggy. Taste and adjust salt at the end because leftovers and reheating can mute flavors.