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This vegetarian polenta uses our favorite creamy polenta recipe as its base and is topped with garlicky greens and a runny egg.

Cooked greens weren’t served much at my house growing up, probably because of my dad’s strong distaste for cooked spinach. Plus, they don’t seem to be a common ingredient in the Minnesotan diet. But since I’ve moved out of the house (and down south), I’ve started to experiment with cooked greens and have found them to be pretty darn good. Not to mention they’re incredibly nutritious (think: lots of fiber, vitamins, and minerals). This vegetarian polenta uses our favorite creamy polenta recipe as its base and is topped with garlicky greens.

vegetarian polenta

What is polenta?

Italian in origin, polenta is made from ground cornmeal that’s been mixed with milk, cream, and/or water until it becomes thick and creamy. It’s similar to the grits enjoyed in the South, but the cornmeal used in polenta comes from a different kind of corn. Grits are slightly mushier than polenta and aren’t as coarse once cooked. Traditional polenta requires a longer cooking time on the stove and lots of stirring. It’s slightly sweet, but not so much that it can’t be enjoyed with more savory mains like fish or sautéed veggies.

This vegetarian polenta recipe features ultra creamy polenta, but you can also enjoy polenta hard (you can buy pre-cooked, hard polenta in tubes at the grocery store). Hard polenta is often baked or fried until golden, which results in a slightly crunchy outside and a fluffy inside.

Making vegetarian polenta

We topped this meal off with a fried egg, following Julia Child’s advice that adding an egg can make anything into a meal. I also threw some frozen corn kernels into the polenta for some texture, but I think a better addition would be some cheese (we’ve had previous success with adding Parmesan and ricotta). You can use any greens you have on hand for this recipe, such as spinach, kale, or rainbow chard.

To make this recipe vegan, use our Creamy Vegan Polenta Recipe instead! Omit the egg as well. Without the egg, this polenta recipe won’t be quite as filling, so we recommend serving it with a plant based protein like these Seasoned Brown Lentils, or as a side dish.

Looking for more easy polenta recipes?

This vegetarian polenta recipe is…

Vegetarian and gluten-free.

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Vegan Polenta

Vegetarian Polenta with Greens

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


This vegetarian polenta uses our favorite creamy polenta recipe as its base and is topped with garlicky greens and a runny egg.


  • 1 recipe Creamy Polenta
  • 1 1/2 pounds Swiss chard
  • 1 red onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • Eggs (1 per person)
  • Freshly grated Parmesan cheese
  • Kosher salt and fresh ground pepper


  1. Start the Creamy Polenta.
  2. Meanwhile, wash the chard, remove the stems, and roughly chop the leaves. Thinly slice the onion. Slice the garlic.
  3. In a large skillet, heat some olive oil. Add the onion and sauté until translucent, around 5 minutes. Then add the garlic and sauté for about 1 minute.
  4. Add the chard and stir to combine. Cover the pan and sauté until the greens are dark and soft, around 5 to 7 minutes. Remove the cover and let the liquid evaporate for 2 to 3 minutes.
  5. Remove from heat and add salt and pepper to taste (be careful not to add too much salt at this point!).
  6. In another skillet, heat a bit of olive oil and fry the eggs.
  7. To serve, place a scoop of polenta in a bowl, top with greens and egg. Sprinkle with cheese, salt, and pepper.


Inspired by Jack Bishop in The Complete Italian Vegetarian Cookbook

  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegetarian polenta

About the authors

Sonja & Alex

Hi, we’re Sonja and Alex Overhiser, husband-and-wife cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share simple, fun recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Me had swiss chard from the garden with garlic last night, too! We even went more southern and had it with biscuits and gravy, which actually went together incredibly well.

  2. My husband and I made this dish tonight… DELISH. Thanks for the recipe. As fellow Hoosiers we look forward to following your blog for local, in-season tips!!!

  3. Any thoughts on what to replace the egg with in this meal. I can’t eat eggs, but would love to make a version of this thats well balanced (ie. protein component).