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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