Creamy Polenta with Poached Eggs

Directions

1. In a saucepan, bring the water or vegetable broth to a boil. Choosing broth instead of water adds tremendous flavor to the polenta.

2. Gradually whisk in the polenta, stirring continuously to avoid lumps. This step is crucial; a smooth texture makes the polenta truly enjoyable.

3. Reduce heat to low, cover, and cook for about 30 minutes, stirring occasionally until thickened. The polenta should become creamy and thick, which is a tremendous transformation.

4. Stir in butter and Parmesan cheese (if using) and season with salt and pepper. This combination enhances the richness and adds a wonderful depth of flavor.

5. In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny, creating a delightful contrast.

6. Serve the creamy polenta in bowls, topped with poached eggs and garnished with fresh herbs. A sprinkle of black pepper adds a perfect finishing touch.

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