Creamy polenta with ricotta

Ingredients

• 1fresh egg
• 1 tbsp (15 ml)white vinegar
• 65 ginstant polenta
• 2 tbsp (about 50 g)ricotta
• to tastesalt and black pepper
• 1 handfulrocket
• to tasteolive oil

Instructions

1. 1

   Heat the poaching water

   Fill a large saucepan with water, add the white vinegar and bring it to the boil.

2. 2

   Poach the egg

   Crack the egg into a small bowl. Once the water boils, turn the heat down to medium and stir it in circles with a spatula or spoon to create a whirlpool. Slip the egg into the centre and cook for 3 minutes.

3. 3

   Drain the egg

   Lift the egg out with a slotted spoon and set it on a plate lined with kitchen paper.

4. 4

   Boil salted water

   Bring 4 parts salted water to the boil for every 1 part polenta.

5. 5

   Cook the polenta

   Slowly pour in the polenta, stirring over a high heat with a wooden spatula until it thickens. Take it off the heat after 2–3 minutes, or follow the packet instructions if they differ.

6. 6

   Stir in ricotta

   Season with salt and pepper, then add the ricotta off the heat. Mix thoroughly with the spatula or a whisk.

7. 7

   Build the bowl

   Spoon the polenta into a bowl, add the rocket and place the poached egg on top. Adjust the seasoning if needed and finish with a drizzle of olive oil.

What is creamy polenta?

Polenta is a traditional Italian dish made by cooking maize meal in water until tender and thick. This quick version uses instant polenta, so it comes together in minutes rather than needing a long, slow simmer.

Ricotta stirred in off the heat softens the texture and adds a mild, milky richness. Rocket and a poached egg give the bowl fresh, peppery and savoury contrasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 17g protein, 51g carbs, 17g fat.

Most of the carbohydrates come from the polenta, while the egg and ricotta provide much of the protein. The ricotta, egg yolk and olive oil contribute most of the fat. For a more balanced plate, serve the bowl with a side salad or extra vegetables.

Choosing the ingredients

Instant polenta: check the packet, as cooking times and the required liquid can differ between brands. The recipe's guide is 4 parts water to 1 part polenta.

Ricotta: add it after taking the pan off the heat so it blends into the polenta without being cooked further. Fresh rocket brings a crisp, peppery finish.

Getting a neat poached egg

Vinegar: it is added to the poaching water before boiling. Crack the egg into a small bowl first, which makes it easier to slide into the centre of the whirlpool.

Whirlpool: lower the heat to medium once the water boils and stir to make a gentle swirl. Cook the egg for 3 minutes, then lift it out carefully with a slotted spoon.

Stirring the polenta

Slow addition: pour the polenta in gradually while stirring continuously. This helps it thicken evenly and reduces the chance of clumps.

Doneness: take it off the heat after 2–3 minutes, or use the packet timing if it differs. It should be thick enough to mound in the bowl while still feeling soft.

Finishing the bowl

Order: spoon in the polenta first, then add the rocket and set the egg on top. That keeps the greens visible and lets the egg yolk run into the warm base when broken.

Seasoning: taste after adding the ricotta, then adjust the salt and pepper. A drizzle of olive oil finishes the bowl just before serving.

What to serve alongside

This is a complete one-person bowl as written, but a simple tomato salad makes a fresh accompaniment. Crusty bread also works well for scooping up any soft polenta and egg yolk.

Serve it straight away while the polenta is warm and creamy and the poached egg is freshly cooked.

Recipe notes & tips

• Read the instant polenta packet before starting, since its cooking directions may differ.
• Have the egg ready in a small bowl before you begin poaching.
• Keep stirring as you pour in the polenta to help it thicken smoothly.
• Take the polenta off the heat before mixing in the ricotta.
• Drain the poached egg briefly on kitchen paper before adding it to the bowl.
• Finish with the olive oil just before serving.

Variations

• Add parmesan: stir a little into the polenta with the ricotta for a savourier flavour.
• Use spinach: swap the rocket for baby spinach for a milder green.
• Add mushrooms: sauté sliced mushrooms and spoon them over the polenta.
• Bring some heat: add chilli flakes over the finished bowl.
• Use a firmer topping: replace the poached egg with a fried egg.

Common mistakes to avoid

• Adding polenta all at once: pour it in gradually while stirring to help prevent lumps.
• Skipping the packet directions: check the brand's timing and liquid guidance before cooking.
• Boiling the egg too vigorously: reduce the heat to medium after the water boils and make a gentle whirlpool.
• Overcooking the egg: remove it after 3 minutes for the timing given in this recipe.
• Adding ricotta over the heat: take the pan off the hob first so the cheese blends in gently.
• Leaving the bowl to stand: serve promptly to enjoy the warm polenta and freshly poached egg.

How to store

For the best texture, assemble and eat the bowl straight away. If needed, refrigerate leftover polenta in a covered container for up to 2 days and reheat it gently with a splash of water, stirring until smooth; store the egg and rocket separately.

Frequently asked questions