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Crispy Polenta Cakes with Poached Eggs & Asparagus Recipe

You'll love this crispy polenta cakes with poached eggs & asparagus recipe. The poached egg provides the perfect sauce for the hearty polenta cakes. Recipe courtesy Nam of The Culinary Chronicles.

Servings: 4

Active time: 30 minutes

Total time:


  • 1 lb fresh asparagus spears
  • 3 Tbsp extra virgin olive oil, divided use
  • 1 tsp lemon zest, divided use
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 18 oz roll pre-cooked polenta
  • 2 Tbsp unsalted butter
  • 1/2 c shredded Parmesan cheese, divided use
  • 1 Tbsp white vinegar
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/8 tsp paprika


  1. Toss asparagus spears in two tablespoons olive oil and 1/4 teaspoon lemon zest. Spread spears into single layer on baking sheet. Sprinkle black pepper and kosher salt over spears. Roast asparagus spears in 400°F oven for 20 minutes.
  2. With sharp knife slice polenta roll into eight even portions. Melt butter with one tablespoon olive oil in large skillet over medium-high heat. In batches, pan-fry the polenta cakes on each side until golden brown and crispy. Transfer polenta cakes to large plate and sprinkle 1/4 cup Parmesan cheese over top of polenta cakes. Cover plate with foil to keep polenta cakes warm.
  3. Fill small saucepan 3/4 full of water and bring to rolling boil. Pour in vinegar and slightly lower heat. Crack one egg into small bowl. Take spoon and swirl it around quickly to make a whirlpool in the water. Slowly pour egg into center of whirlpool. The movement of whirlpool will help the egg form but you can also use spoon to help it along. After about one and a half to minutes, use slotted spoon to remove egg and set aside into warm bowl of water. Cook eggs just slightly under how you would typically like them. Repeat with remaining eggs. Cover pot and turn heat to low.
  4. Divide roasted asparagus spears between four plates. Plate two crispy polenta cakes on each plate. Using slotted spoon, dip each poached egg into pot of hot water to rewarm it. Gently blot it dry with paper towel and place on top of polenta cakes. Sprinkle remaining Parmesan cheese and lemon zest over eggs along with paprika.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 380
Calories from Fat 180
Total Fat 20g (31% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 350mg (15% DV)
34g (11% DV)
Dietary Fiber 6g (24% DV)
Sugars 2g
Protein 16g
Vitamin A 30%
Vitamin C 10%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.