Pumpkin Polenta Topped with Fried Egg & Red Onions

"Pumpkin polenta topped with a fried egg, toasted pepitas, pomegranate seeds & fresh herbs. This is so comforting and seasonal..just make polenta according to directions and stir in a few spoonfuls of pureed pumpkin. It's so good!"
-- @lorindabreeze

Recipe Intro From lorindabreeze

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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 3 - 4

Recipe Card

For the Pumpkin Polenta


  • 4 cups water
  • 1 teaspoon salt
  • 1 cup coarse polenta
  • 2 tablespoons butter
  • 1 cup pumpkin puree, homemade or store-bought pure canned pumpkin)

For the Fried Eggs and Onions


  • 3 - 4 large eggs
  • 1/3 cup red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste



  • 1/4 cup pomegranate seeds
  • 1/4 cup toasted pumpkin seeds
  • Handful of fresh herbs (sage and thyme are recommended)

Make the Polenta


  • Step 1

    Bring water and salt to a boil in a saucepan. Slowly pour the polenta into the water whisking as you do. Stir until it is creamy and there are no lumps.

  • Step 2

    Turn heat to low and continue to stir every five minutes for about 20 minutes, until tender. Add the pureed pumpkin and butter, stirring until smooth for another 5 minutes. Turn off and put a lid on it to keep warm.

Make the Eggs and Onions

  • Step 1

    Put 1 tablespoon of the oil in a large skillet and lightly saute the onions until soft and golden. Set aside.

  • Step 2

    Add the other tablespoon of oil to the pan and spread evenly. Fry each egg until the whites are opaque and the yolk is still runny.

Assemble the Plates

  • Step 1

    Divide the polenta into the four plates or bowls. Top each one with a fried egg. Garnish with the onions, pomegranate seeds, pumpkin seeds & fresh herbs. Add a few grinds of salt & fresh pepper to taste