Creamy Polenta with a Soft Poached Egg

Recipe prepared by Chef John Coletta, as shown on the Indy Style morning show in Indianapolis, IN. 

Serves 2

Creamy Polenta

  • 3 cups Hot Water
  • 1 tsp. Sea Salt or Kosher Salt
  • 1/2 cup Polenta; Coarse or Medium ground
  • White Pepper to taste; Fine ground
  • 1 Tblsp. Unsalted Butter
  • 1 Tblsp. Grated Parmigiano Reggiano Cheese


  1. Place a heavy bottom pot onto a high flame and bring 2 cups of water to a rolling boil. In another pot, place the remaining 1 cup of water and place onto a medium flame and allow to maintain a low simmer.
  2. Add the salt to the boiling water and stir using a wire whisk. Reduce the flame to medium and gradually add the polenta in a steady stream, stirring continuously insuring that the polenta does not burn.
  3. Reduce the flame to low and add 1 cup of the simmering water to the polenta and continue to whisk the mixture until it becomes thick and pulls away from the sides of the pot. 
  4. Taste the polenta and season to taste with the fine ground white pepper. The grains of the polenta should be soft and tender. 
  5. Allow this mixture to simmer slowly for 10 minutes then add the butter and Parmigiano Reggiano. Remove the completed polenta from the stove. 

Soft Poached Egg

  • 2 Quarts Hot Water
  • 1 Tblsp. White Wine Vinegar
  • 2 ea. Extra Large Eggs


  1. Place a heavy bottom tall pot onto a high flam and bring 2 quarts of water to a rolling boil. Add the white wine vinegar and adjust the flame to medium allowing the water to simmer.
  2. Gently crack the eggs into individual cups. Pour the eggs into the simmering water. Allow the eggs to simmer for 2 minutes or until the whites are set and the yolks are still runny. Remove the eggs from the pot using a slotted spoon.
  3. On a dinner plate place center a  large scoop of the creamy polenta and top with the soft poached egg.