Recipes/ Polenta breakfast casserole recipe

Polenta breakfast casserole recipe

Prep Time

15 minutes plus standing

Cooking Time

40 minutes

Servings

Let's make it

Step 1

Preheat oven to 325°; spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large saucepot, cook bacon over medium-high heat 5 minutes or until bacon is crisp, stirring frequently. Discard most bacon fat.

Step 2

In same saucepot, heat broth, milk, butter, thyme, salt and pepper to a boil over medium-high heat; gradually whisk in cornmeal until incorporated. Reduce heat to medium-low; cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese, onions and roasted red peppers.

Step 3

Spread polenta mixture in prepared dish; with back of large spoon, make 8 evenly spaced wells in polenta mixture and bake 15 minutes.

Step 4

Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into wells. Cover with aluminum foil; bake 25 minutes or to desired doneness. Let stand 5 minutes; cut into squares.

Nutrition Info

Approximate nutritional values per serving (1 square): 403 Calories, 20g Fat (8g Saturated), 227mg Cholesterol, 893mg Sodium, 35g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 22g Protein

Would you make this recipe again?

8 1

Ingredients

SE Grocers vegetable oil cooking spray 8 slices smoked bacon (about ½ pound), cut crosswise into ½-inch pieces 3½ cups SE Grocers reduced sodium chicken broth 1 cup SE Grocers whole milk 2 tablespoons SE Grocers unsalted butter 1 teaspoon chopped SE Grocers Naturally Better fresh cut organic thyme 2½ teaspoons SE Grocers salt 1/2 teaspoon ground SE Grocers black pepper 1¾ cups yellow cornmeal 1 package (8 ounces) SE Grocers fancy shredded reduced fat sharp Cheddar cheese (2 cups) 5 green onions, thinly sliced 2 roasted red peppers, chopped (1½ cups) 8 SE Grocers Naturally Better organic cage free large brown eggs