Polenta, in my opinion, is the most underrated grain. It can be used in cooking or baking and gives dishes either an ultra-creamy feel or a little crunch. You can make it savoury (below) or sweet like in a maple corn bread muffin. If you haven’t tried it yet, may I suggest starting with these creamy cheesy polenta bowls with broccolini, mushrooms and poached eggs. It’s easy to make and a warming, comforting dish on cold nights.


Creamy Polenta Bowls with mushrooms, broccolini and eggs

Adding cheese into your cooked polenta makes it that much more creamier and a little decadent. Top with sauteed veggies and a poached egg for a comforting meal.
Course: Mains
Dietary: Gluten Free, No Added Sugar, Nut Free, Vegetarian
Servings: 4 servings


  • 1 C polenta
  • 1 C boiling water
  • 1 C vegetable broth
  • 1/2 tsp Salt
  • 1/4 tsp black pepper
  • 3/4 C sharp cheese like cheddar or red Leicester
  • 1 tbsp olive oil
  • 250 g mushrooms washed and sliced
  • 250 g broccolini or tender-stem broccoli washed and chopped
  • 4 eggs poached


  • Add polenta, boiling water, vegetable broth, salt and pepper to a medium sized pot and stir to combine. Bring to a boil and then reduce to a simmer and cook for 10 minutes, stirring often. The polenta should be creamy and not crunchy.
  • Add in the grated cheese and stir to combine. Cook for a further 2 minutes until the cheese is completely melted. Remove from heat.
  • While the polenta is cooking you can prepare your vegetables and eggs.
  • To prepare the vegetables, add olive oil to a pan along with mushrooms and broccolini. Sauté over medium heat for 8-10 minutes until the mushrooms have browned and the broccolini is bright green and tender. Season with salt and pepper to taste.
  • Poach your eggs according to your preferred method.
  • Divide the polenta between 4 bowls. Top with the vegetables and eggs. Serve with tabasco or sriracha.


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