Cheesy Polenta Breakfast
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Source: NY TIMES
10 - 15 min
Cheesy Breakfast Egg-and-Polenta Casserole
2 tablespoons unsalted butter, plus more for greasing the pan
1 cup quick-cooking polenta
½ teaspoon fine sea salt
1 cup whole milk
½ cup (2 ounces) fontina or mozzarella, or a blend, shredded
5 ounces thinly sliced cured meat, such as hot or sweet Italian sausage, salami or ham (optional)
1 packed cup spinach, kale or other leafy green, torn or chopped (optional)
8 large eggs
½ cup (2 ounces) grated Parmesan
Ground black pepper
¼ cup packed basil leaves, larger ones roughly torn (optional)
1. Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
2. 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 three minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
3. 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 eight 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 five minutes; sprinkle with black pepper and basil and serve warm.
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