Poached Eggs with Polenta and Fresh Salsa

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


This easy recipe for poached eggs with polenta and fresh salsa jazzes up your breakfast or brunch with a gently spicy fresh vegetable garnish over creamy eggs and dreamy polenta.



  • 1 cup chopped fresh cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • A few shakes of Tabasco sauce
  • 1 tablespoon chopped fresh basil or cilantro — your choice!


  • 4 cups water
  • 1 cup cornmeal
  • 1 1/2 cups fresh corn kernels (see note)
  • 1 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter
  • Fresh ground pepper
  • 8 eggs
  • 4 slices bacon, cooked and chopped


  1. Combine all salsa ingredients and set aside.
  2. Make polenta by bringing water to a boil in a medium saucepan. Add cornmeal in a steady stream, whisking as you go. Add salt, reduce heat to low and simmer until thickened, about 15 minutes, stirring frequently.
  3. Add butter, corn, cheese and pepper. Keep warm while you poach the eggs.
  4. Poach eggs, and here’s my favorite way to do that. (You can also soft boil them if you like that better).
  5. Assemble plates as follows: Spoon out a circle of polenta. Top with two eggs. Spoon salsa over eggs. Scatter bacon over salsa. Mmmmmmmmm…….


If it’s not fresh corn season, you can use thawed frozen corn!