Poached Eggs on Grilled Polenta Cakes

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Poached Eggs on Grilled Polenta Cakes

About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:25 minutes (plus overnight to set)
Special equipment:9- by 9-inch square baking dish
This recipe appears in: Sunday Brunch: Poached Eggs on Grilled Polenta Cakes


  • 3 cups water
  • 1 1/2 cups milk
  • Pinch red pepper flakes
  • 2 sprigs thyme
  • 1 1/2 cups quick cooking polenta
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 8 eggs
  • 1 tablespoon chopped chives


  1. 1

    Line a 9- by 9-inch square baking pan with plastic wrap so that all sides and bottom are covered. Heat water, milk, red pepper flakes, and thyme in a large saucepan over medium high heat. When just beginning to simmer add polenta and cook until thickened, about 4 minutes. Remove thyme and season to taste with salt and pepper. Pour into lined baking sheet and let cool to room temperature then cover and refrigerate overnight.

  2. 2

    Allow the cakes to come to room temperature, then remove from pan and cut into 8 pieces. Preheat a grill or a grill pan over medium-high heat and rub with oil.Grill polenta until browned and crisp on both sides, about 10 minutes total. Set aside and keep warm.

  3. 3

    Poach eggs according to instructions in this video. Divide polenta cakes between four plates, top each with an egg, sprinkle with chives, and serve.


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