My oldest has been away at a music camp for the past two weeks, and we’re getting ready to pick him up tomorrow. The three of us here at home couldn’t be happier or more excited. It’s strange being apart with such limited communication; I miss him. I’ve already started making a list of some of his favorite meals to make once he’s home again with us. Cooking, I’ll admit, has been somewhat easier while he’s been gone since I’ve only needed to please one of their palettes. My oldest seems to have somewhat of an aversion to eggs, but my youngest loves them so there have been lots of eggs with our lunches lately. She’ll happily eat anything as long as there’s an egg to go along with it, and these polenta bowls were no exception. We eat lots of cold salads and sandwiches in the summer, but I find there’s still a place for warm bowls too. No matter how hot the weather, my daughter always comes home a bit blue and shivering after being out for a swim. Soft and creamy polenta with fresh greens and a runny poached egg was just the thing to sooth her post-morning swim lesson chill.
We’ve had an abundance of fresh greens each week from our CSA share, and I find giving them a simple sauté with some fresh herbs the easiest way to use them up. There’s hardly a need for a recipe here; this is merely an idea for a simple and versatile meal. A meal doesn’t need to be complicated for it to be delicious, especially in the summer when the variety of produce is so bountiful. While the polenta simmers on the stove, the leeks and greens can be cooked, the eggs poached, and it all comes together in about thirty minutes. I used leeks and chard flecked with leaves of fresh thyme since that’s what I had on hand, but it would be fun to experiment with other greens and herbs.
Parmesan Polenta Bowls with Seasonal Greens, Leeks, and Poached Eggs
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4 servings
Ingredients
- I cup polenta
- 4 cups water
- 3/4 teaspoon kosher salt
- 1/3 cup parmesan or romano, grated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, chopped
- 1 large clove garlic, minced
- 1 large bunch swiss chard or other greens
- 1 teaspoon fresh thyme leaves, chopped
- 4 poached eggs
Instructions
- In a saucepan, bring 3 cups water and salt to a boil. Gradually stir in polenta, stirring quickly to avoid lumps. Turn heat to low. When water is completely absorbed, add another ½ cup of water and continue to stir occasionally. Repeat with the last 1/2 cup of water. Continue to cook for at least 30 minutes, stirring occasionally. Stir in parmesan (or romano) and butter last. Season to taste with additional salt and pepper.
- In a wide saute pan over medium heat, heat olive oil. Add the leeks and stir to coat in oil. Season with salt and pepper to taste. Continue to cook over medium low heat until leeks begin to turn golden, stirring occasionally, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chard and thyme and stir together until chard is just wilted. Season with additional salt and pepper to taste.
- Divide polenta into bowls. Arrange greens over the polenta and finish with a poached egg and an additional sprinkle of cheese. Serve immediately.
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7 Responses to Parmesan Polenta Bowls with Chard, Leeks, and Poached Eggs
littleblackdomicile says
You are right, some things don’t really need a recipe as the photo says it all! We cook at home most meals and after so many years it is easy to look at a photo and get the “feel” for what it takes to make. Easy but looks like I’ve spent hours working at it are the best! This one is fantastic because it uses staples with fresh produce. Saving this for our meal “photo” plan coming up!-Laurel
Aysegul Sanford says
Hi there..
I can only imagine how hard it must be to have him be away. Good to hear that he is coming back.
I have a friend, who is alergic to eggs so I understand how she feels. It is so sad, because I think eggs are awesome.
So is this dish. I can eat this bowl every.single.day. Gorgeous photos as usual.
🙂
XOXOJessie Snyder says
Here here! A meal so does not need to be complicated to be delicious. I agree with you wholeheartedly girl. Usually its the simplest ones that I just hadn’t thought of yet that get me the most excited to hop in the kitchen and get cooking. I think it is sweet that you got to have some one on one meal time with your youngest for a bit, I bet that time was really special! This looks so warming and nourishing after a cold swim indeed. Hoping you have a wonderful week with your oldest now home to join in the summer fun with you too! XO
This is the easy kind of meal that’s perfect for any time of year Emily! I bet this warmed your daughter right up! Enjoy having your son back home. For me, when everyone’s home together all is right in the world!
I’m certain he missed being home too… but what fun you can focus on what your daughter loves to eat. I find polenta and eggs to be an upmost comfort food. Add some fresh greens and a perfect meal emerges. Absolutely scrumptious and so beautifully captured Emily.
Polenta with a poached egg is one of my favorite comfort meals!
That’s funny! I’m like your little girl. I could eat eggs the whole day and with everything. They are just amazing and so tasty. They’re a perfect fit for your parmesan polenta bowl. I’m looking forward to try the recipe next week with just a small modification. We live in the south and I’ll use grits instead of polenta. It’s acutually easier to buy grits around here 😉 Thanks for sharing the recipe and the wonderful pictures …
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