Creamy Polenta with Poached Eggs and Herbs
Are you looking for a satisfying breakfast or light dinner that is comforting and easy to digest??
This creamy polenta with poached eggs and fresh herbs fits the bill and hits the spot. The polenta cooks up creamy and delicious and decadent without being heavy. Don’t skimp on the parmesan, you want the best quality here to get that umami flavour.
I like to serve this with lightly sauteed fresh spinach or zucchini, or whatever your summer garden is putting forth in abundance.
Feel free to fry the eggs if poaching feels tiresome or hard. We don’t want stress as a part of our meal-plan.
Why This Recipe is Good for Us:
Polenta (Cornmeal):
Cooling Effect: Polenta is made from cornmeal, which has cooling properties. This is particularly beneficial in the summer when Pitta dosha, associated with heat, tends to be elevated. Consuming cooling foods helps to pacify Pitta and maintain balance in the body.
Sweet Taste: In Ayurveda, the sweet taste is grounding and nourishing, helping to soothe and stabilize the mind and body. This makes polenta a good choice for balancing Pitta, which can become aggravated during the hot summer months.
Digestive Health: Cornmeal is high in fiber, which aids in digestion and helps to regulate bowel movements. Proper digestion is crucial in maintaining overall health and balance according to Ayurvedic principles.
Eggs:
Sattvic Quality: Eggs are considered to have sattvic qualities when prepared simply, meaning they promote clarity, peace, and balance in the mind. This makes them an excellent choice for maintaining mental and emotional equilibrium.
Protein-Rich: Eggs are an excellent source of high-quality protein, which is essential for tissue repair and overall strength. In Ayurveda, proteins are crucial for building and maintaining ojas, the vital essence that supports immunity and vitality.
Nourishing: Eggs are nourishing and help to build and sustain energy levels. This is important for maintaining stamina and strength, particularly when Pitta is high and can lead to burnout and fatigue.
Fresh Herbs (Cilantro, Parsley, Chives):
Cooling Properties: Some fresh herbs like cilantro and parsley have cooling properties, which help to pacify Pitta dosha. This is beneficial in the summer when the body's heat levels are naturally higher.
Digestive Aid: Fresh herbs are known to aid digestion and enhance the flavor of food, making meals more enjoyable and easier to digest. Good digestion is a cornerstone of health in Ayurveda.
Detoxifying: Herbs like cilantro have detoxifying effects, helping to cleanse the body of impurities and support liver function. This aligns with the Ayurvedic principle of maintaining internal balance and eliminating toxins (ama) to promote health.
Creamy Polenta with Poached Eggs and Herbs
Serves 2-4
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups water, vegetable broth, or bone broth
½ tsp turmeric
½ tsp black pepper
1 cup milk
2 tbsp ghee
¼-½ cup grated Parmesan cheese (best quality)
½ tsp salt and to taste
For the Poached Eggs:
4 large eggs
1 tbsp white vinegar
For the Herbs:
3-4 stems fresh parsley, chopped
3-4 stems fresh cilantro, chopped
5-6 fresh chives, chopped
In a large saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta, ensuring there are no lumps. Reduce the heat to low and cook the polenta, stirring frequently, until it thickens and becomes creamy, about 30-40 minutes. Stir in the milk, ghee, turmeric, black pepper, ½ tsp salt and grated Parmesan cheese. Adjust seasonings to taste. Keep warm on low heat, stirring occasionally.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the simmering water. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then gently slide one egg into the center of the whirlpool. This helps the egg white wrap around the yolk. Poach the egg for about 3-4 minutes, until the white is set but the yolk is still runny. Remove the poached egg with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs. Alternatively you can just fry the eggs in a little ghee if poaching feels overly complicated.
Chop the fresh parsley, cilantro, and chives finely. Combine them in a small bowl.
Spoon the creamy polenta into serving bowls. Place a poached egg on top of each bowl of polenta. Sprinkle the chopped fresh herbs over the eggs and polenta. Season with additional salt and black pepper if desired.
