A Pinch of Leftovers: Polenta with Sage Pesto and a Poached Egg

Polenta with Sage Pesto and a Poached Egg

Round two of A Pinch of Leftovers, here we go!

I find it hard to tell you that I actually had leftovers of the Sage, Prosciutto, & Walnut Pesto. How is that possible? How was it not finished with a spoon or a slice of one of the three baguettes I currently have in my freezer? Well, I made it for my annual Galentine’s Party as part of my bruschetta bar. In between all the duties of hosting a party, I overlooked refilling the pesto bowl. I didn’t just want a small reserve for myself or anything like that.

Galentine's Spread

Galentine’s Spread

You can't have Galentine's without Amy!

You can’t have Galentine’s without Amy!

Whatever, there was plenty of herbed butter, cannellini beans and pancetta, and baked ricotta to go around. So what if I hoarded a few tablespoons of pesto?! Leave me alone!

Anyway, I had just a pinch of leftover pesto. So I decided to do something for Sunday brunch with it. I spotted a recipe for polenta with a poached egg and an olive-herb pesto on The Kitchn a while ago. After I made the sage pesto, I realized how well it could go with that recipe. And for a single serving, all you need is a pinch of pesto!

Don't mind the black pesto...ugh lighting!

Don’t mind the black pesto…ugh lighting!

leftover pesto

If you have any sort of left over pesto, whether it’s the sage pesto, my Arugula & Pistachio Pesto, or a classic basil pesto, it’ll be great with this recipe. I didn’t add any butter or salt to my polenta, but I would recommend you do. It was missing just that little bit of creaminess.

poaching egg

Would I recommend making a batch of sage pesto just so you can have leftovers for this? Yes, yes I would.

P.S. Fun news: You’ll have leftover polenta…unless you make this for 3-4 people. Yay!

Polenta with Sage Pesto and a Poached Egg

Polenta with Sage Pesto and a Poached Egg

Adapted from the Kitchn

Serves one person (can serve more if you’re into that)


1 cup polenta

4 cups water

½ cup Parmesan, grated

1 tablespoon butter

A few pinches of salt

2-3 tablespoons leftover Sage, Prosciutto, & Walnut Pesto

1 egg, poached or fried


  1. Bring 4 cups of water to a boil. Once boiling, slowly stir in the polenta. Lower to a simmer, cover the pot partially, and cook for 20-25 minutes, or until the water is absorbed. Stir in the Parmesan, butter, and a pinch of salt and cover until ready to serve.
  2. When the polenta is finished, cook your egg. I poached mine, but a fried egg would be just as good.
  3. When ready to plate, ladle about 1 ½ cups of polenta onto a plate, plop your pesto in the middle, and top with your egg. Sprinkle with some extra Parmesan and sea salt and dig in!

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