Are you looking for a delectable breakfast dish that is easy to prepare and bursting with flavor? Look no further than the mouthwatering cheesy breakfast egg and polenta casserole! This delightful dish is the perfect combination of creamy polenta, fluffy eggs, and an abundance of melted cheese. With a tender texture and a savory flavor profile, this casserole is sure to become a favorite go-to breakfast recipe. So, gather your ingredients and prepare to indulge in a cheesy delight that will kick-start your day with a smile.
Here are our top 3 tried and tested recipes!
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY POLENTA CASSEROLE
A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.
Provided by DOCTOR KITTEN
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
- Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
- Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
- Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g
CHEESY POLENTA & EGG CASSEROLE
Make and share this Cheesy Polenta & Egg Casserole recipe from Food.com.
Provided by Messiejessie625
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.).
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
- Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
- When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
- Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
- Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 299.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 244.1, Sodium 738.6, Carbohydrate 18.6, Fiber 1.9, Sugar 2, Protein 17.6
Tips:
- Use freshly grated cheese. Pre-shredded cheese contains cellulose, which can make the casserole grainy. Freshly grated cheese melts more smoothly and gives the casserole a creamier texture.
- Don't overcook the polenta. Polenta should be cooked until it is tender but still has a slight bite to it. Overcooked polenta will be mushy and unpleasant.
- Use a good quality sausage. The sausage is one of the main flavors in this casserole, so it's important to use a good quality sausage that you enjoy. Look for a sausage that is made with fresh, high-quality meat and has a good balance of spices.
- Add some vegetables. If you want to add some extra vegetables to this casserole, you can add chopped bell peppers, onions, or spinach. Just be sure to cook the vegetables before adding them to the casserole so that they are tender.
- Serve the casserole immediately. This casserole is best served hot out of the oven. The polenta will start to firm up as it cools, so it's important to serve it while it's still warm and gooey.
Conclusion:
This cheesy breakfast egg and polenta casserole is a delicious and easy-to-make dish that is perfect for a weekend brunch or a special occasion. The combination of creamy polenta, savory sausage, and melted cheese is sure to please everyone at the table. With a few simple tips, you can make this casserole perfectly every time.
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