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
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Joseph Grimwoo Grimwood
[email protected]This recipe is a keeper! It's easy to make and it's always a hit with my family.
Josh Drewien
[email protected]This dish was a little too bland for my taste. I added some extra salt and pepper, and it was much better.
Rina Paudel
[email protected]I'm not a big fan of polenta, but I really enjoyed this dish. The cheese and eggs helped to balance out the flavor of the polenta.
Inam Mubarak
[email protected]This recipe is a great way to start your day. The cheesy polenta is filling and flavorful, and the eggs are a good source of protein.
Naminya Motion
[email protected]I thought this dish was just okay. The polenta was a little too soft for my liking, and the eggs were a little overcooked.
Fire Stage
[email protected]This recipe was a lifesaver! I had some leftover polenta and eggs that I needed to use up, and this dish was the perfect solution. It was quick and easy to make, and it tasted delicious.
Niresh Maharaj
[email protected]Meh.
Shsh haj
[email protected]This dish was a little too rich for my taste. The polenta was very creamy and the cheese was overpowering.
king memon
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Mahmudul Haque
[email protected]This recipe was easy to follow and the casserole turned out great. It was a little bland for my taste, so I added some extra salt and pepper.
Rubi Kabunkuru
[email protected]This dish was a great way to use up leftover polenta. I added some chopped spinach and sun-dried tomatoes, and it turned out really well.
Ahmed Usman
[email protected]My family loved this! I made it for breakfast this morning and it was a hit. The cheesy polenta was creamy and flavorful, and the eggs were cooked perfectly. I will definitely be making this again.