A savory breakfast of soft polenta, salty Parmesan and spinach. The soft-boiled egg makes it rich, while a few drops of chili oil add a spicy, aromatic finish.
Polenta is cornmeal cooked with liquid until it forms a firm or soft porridge. For this breakfast, we use enough liquid to get a creamy texture that can be scooped up with a spoon. Milk adds a rich flavor, while water keeps the polenta from becoming too heavy. Parmesan melts into it at the end, adding saltiness and savory depth. Choose fine, uncooked polenta if you have time to cook it slowly; instant polenta is quicker, but follow the package instructions and keep some extra liquid on hand.
Gentle cooking matters: cornmeal needs time to absorb liquid and soften. Stir regularly with a whisk or wooden spoon, especially along the bottom of the pan, to prevent lumps and keep the polenta from sticking. If it gets too thick as it cooks, add a splash of warm water or milk. The final consistency is partly a matter of preference: for a breakfast bowl, the polenta should fall slowly from the spoon, rather than hold its shape in a dense mass.
Spinach wilts quickly, so it only needs a short time in the heat. This keeps its flavor fresh and prevents excess liquid from pooling in the bowl. Fresh spinach is available year-round; baby leaves are handy because they wilt quickly, but larger leaves work too if you remove the tough stems. Out of season, frozen leaf spinach can be used: thaw it first and squeeze out excess liquid before heating it.
The soft-boiled egg has a runny yolk that mixes into the polenta. Boil eggs straight from the refrigerator for about seven minutes for a soft center; size and starting temperature can affect the timing slightly. Chili oil adds not only heat but also fragrant oil to the mild corn and cheese. Use a mild variety or add it drop by drop if you prefer the heat to stay in the background. A few drops are enough to taste the contrast.
Serve the bowls right away, while the polenta is still silky and the egg is warm. Feel free to add extra Parmesan if you want a saltier, more savory flavor, but keep other toppings simple so the spinach and chili oil remain distinct. If you have leftover polenta, cool it within two hours and store it covered in the refrigerator; eat it within two days. Reheat it in a pan with a splash of water or milk, stirring until it is soft and evenly hot again.
Bring the milk, water and salt to a near-simmer in a medium saucepan. Gradually whisk in the polenta.
Turn the heat to low and cook the polenta gently. Stir regularly, including along the bottom and sides of the pan, until soft and creamy; this usually takes 20–25 minutes. Add a splash of warm water if it gets too thick.
Meanwhile, boil the eggs in a small saucepan of gently boiling water for about 7 minutes. Briefly rinse them under cold water and carefully peel.
Heat the olive oil in a frying pan. Add the spinach and toss for 1–2 minutes, until the leaves have just wilted. Season with a pinch of salt.
Take the polenta off the heat and stir in the Parmesan. Taste and add a little more salt if needed.
Divide the polenta between two bowls. Spoon the spinach on top, halve the eggs and add them. Drizzle the chili oil over the bowls and serve immediately.
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