Baked Polenta and Egg Casserole
Ingredients:
Instructions:
I served this up with breakfast sausage and grapes. You do your thing!
Ingredients:
- 1 3/4 cup vegetable broth
- 1 1/4 cup water
- 1 cup quick-cooking poleta (I used a medium coarse corn meal. It's the same as polenta but cheaper)
- 1 tablespoon olive oil (use butter if you prefer)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese of choice (I used 3/4 cup cheddar and 1/ 4 cup parmesan)
- Preferred herbs (fresh or dry) and seasoning, to taste (For southwestern flavor maybe a small can green chiles, drained)
- 6 large eggs
- Toppings, if desired(such as salsa, sour cream, fresh parsley. I did a splash of hot sauce)
Instructions:
- Preheat oven to 350°F. Lightly oil a 13x9-inch baking dish and set aside.
- In a medium stock pot, bring the broth and water to a boil over high heat. Polenta has a propensity to sputter, so you may wish to do this on a back burner. Slowly add the polenta, stirring constantly with a long- handled wooden spoon. Reduce the heat to medium and add the oil, salt, and pepper; cook, stirring constantly, until the mixture is the consistency of cream of wheat, about 5 minutes. Remove from heat and immediately add 3/4 cup of the cheese and herbs (or chiles), stirring until well combined.
- Transfer to the prepared baking dish. Let stand a few minutes to allow to cool slightly and set. Make small circular indentations in the mixture. Build up slightly to form a rim. At this point you can cover the dish and store it in the fridge for up to 24 hours.
- Break an egg into each indentation. Bake uncovered 20 to 25 minutes, or until the whites are set and the yolks are fairly hard. Sprinkle with the remaining cheese and bake 2 minutes, or until the cheese is melted. Serve at once, with the toppings passed separately.
I served this up with breakfast sausage and grapes. You do your thing!