Chef’s Notes Cheesy Breakfast Polenta Recipe

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Chef’s Notes Cheesy Breakfast Polenta Recipe


  • 1/2 cup polenta
  • 2 cups whole milk
  • 2 tbsp butter
  • 1/2 tsp cajun seasoning optional
  • 1/2 cup grated cheddar cheese
  • salt and pepper to taste
  • 2 eggs
  • 2 tsp white vinegar


  1. Break the eggs into two ramekins and add the vinegar.
  2. Fill a medium pot 3/4 full with water and put it on the stove on high heat.
  3. Pour the milk into a second pot and put on the stove on medium-high heat.
  4. Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
  5. Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
  6. Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
  7. Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.
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