Kitchen Recipe Collection
Italian Polenta Pasticciata (Breakfast Polenta)
A comforting Northern Italian breakfast using leftover polenta, pan-fried until crispy, and topped with melted cheese and a fried egg.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- leftover firm cooked polenta
- butter
- olive oil
- fontina or gruyere cheese
- eggs
- salt
- black pepper
- fresh sage (optional)
Equipment
- Large skillet
- Spatula
Instructions
- 1
Slice the Polenta
Take firm, cold leftover polenta from the fridge and slice it into 1/2-inch thick slabs.
- 2
Heat the Skillet
Melt a combination of butter and a splash of olive oil in a large skillet over medium-high heat.
- 3
Pan-Fry Polenta
Add the polenta slices to the hot skillet. Cook undisturbed for about 5-7 minutes until a golden-brown crust forms.
- 4
Flip
Carefully flip the polenta slices to crisp the other side.
- 5
Add Cheese
When the second side is almost done, place slices of fontina or gruyere cheese on top of the hot polenta.
- 6
Melt the Cheese
Cover the skillet briefly to allow the cheese to melt completely.
- 7
Remove and Keep Warm
Transfer the cheesy polenta slices to a warm plate.
- 8
Fry the Eggs
In the same skillet (adding a little more butter if needed), crack the eggs and fry them sunny-side up or over-easy.
- 9
Season Eggs
Season the eggs with salt and freshly cracked black pepper.
- 10
Assemble
Place one fried egg on top of each cheesy polenta slice.
- 11
Garnish
Garnish with a few crispy fried sage leaves if desired.
- 12
Serve
Serve immediately while the yolk is runny, creating a rich sauce for the crispy polenta.
Cooking Tips
- The polenta must be completely cold and firm before frying, or it will fall apart in the pan.
- Using a mix of butter and olive oil prevents the butter from burning while giving a rich flavor.
Variations
- Add Pancetta: Crisp up some diced pancetta or bacon in the pan before frying the polenta.
Chef's Notes & Storage
- A fantastic winter breakfast in the Alpine regions of Italy, providing hearty energy for the day.
Nutrition Estimate
380 calories · 14g protein · 25g carbs · 24g fat · 2g fiber per serving
