Creamy Polenta with Crispy Kale and Poached Egg

Over the weekend I had the wonderful opportunity to spend some quality time with one of my dearest friends. It was so nice to sit with her in person and share the latest about love, friendship, family, and our mutual infatuation with Ashtanga yoga.

Brunch is served

Brunch is served

Driving home on Sunday after a terrific brunch at Green Pig Bistro, my friend’s favorite jaunt for brunch, dinner, or drinks, I felt absolutely full and nourished.

But I don’t mean full and nourished by the food.

Brunch was delicious, don’t get me wrong, but I was filled and nourished by so much more…

Our friendship has reached a point of such ease and comfort, it amazes me. What’s mine is hers, and vice versa. So much has changed since we first met, on move-in day –our first day of college – 7.5 years ago. We have seen each other through the highs and lows of college life and the ups and downs of life in our 20s. Even though our visits are always too short, they leave me full of joy, and immensely thankful.

Weekend brunch is truly one of life’s greatest little pleasures. Whether it’s spent catching up with friends or doing crossword puzzles with my husband, I love lingering over a delicious meal with a cup of tea in hand. This recent brunch creation was a winner that will be repeated again soon.

Runny yolk, crispy kale, tomato sauce with a slight "kick"

Runny yolk, crispy kale, tomato sauce with a slight “kick”

Creamy Polenta with Crispy Kale and Poached Egg

Serves 4


  • 1.5 cups vegetable broth
  • 2.5 cups water
  • 3/4 cup polenta
  • 1/4 cup almond meal
  • 2 Tablespoons butter
  • 1 clove garlic, sliced
  • salt and pepper, to taste
  • ~3 kale leaves, torn into bite sized pieces
  • olive oil
  • 4 eggs
  • marinara sauce
  • parmesan cheese

savory brunch closeup


Preheat oven to 400 degrees. Toss kale with olive oil, salt, and pepper, and spread on a rimmed baking sheet. Bake kale until crispy, about 10 minutes.

Bring vegetable broth and water to boil in a saucepan. Add garlic, salt and pepper; whisk in polenta until smooth. Add almond meal and whisk until mixture thickens; add butter and whisk until melted and combined.

Poach eggs, 1 or 2 at a time. Divide polenta among 4 bowls. Top with crispy kale, poaches egg, marinara sauce, and parmesan cheese. Serve immediately.

egg porn

Gorgeous egg yolk, creamy polenta

The almond meal adds variety of texture and flavor, while the crispy kale perfectly contrasts the smooth and creamy polenta. I chose marinara sauce for flavor, but I imagine that other sauces (hollandaise, tahini, honey mustard, to name a few) would work well, too.

I hope this brunch nourishes you and your closest friends and family, as my brunches have nourished me.



5 thoughts on “Creamy Polenta with Crispy Kale and Poached Egg

  1. I recently decided to start eating eggs again, and even though they are in my fridge, I have hesitated actually cracking one open. I think it is because I want my “first egg” to be monumental. [Even though TECHNICALLY I have eaten one since going vegan…but no matter.] Poached is definitely going to be the way I go. This looks heavenly.

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