Cheesy Breakfast Egg and Polenta Casserole

….ANNE cooks a new recipe today. She tells me “We ate this dish when we went to Durham North Carolina.” I didn’t remember it. Maybe we visited LACEY at that time. Wow! It’s already 13 years ago. Polenta is a dish of boiled cornmeal that was historically made from grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked or grilled. 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 or brunch. Layer polenta with anything you desire which some vegetables and meats you like. This recipe is from New York Times.

Servings: 4

Time: 30 minutes

Ingredients:

1. 1 Ts unsalted butter, plus more for greasing the pan
2. 1/2 cup quick-cooking polenta
3. 1/4 ts sea salt
4. 1/2 cup whole milk
5. 1/4 cup mozzarella cheese
6. salami to taste
7. 2 cup spinach
8. 4 eggs
9. 1/4 cup Parmesan cheese
10. black pepper to taste
11. basil leaves for garnish

Cooking Instructions:

1. Heat oven to 400F with the rack in the center. Generously butter an oven square bowl and set aside.

2. Heat a pot with medium high heat and add the water to boil.

3. Add the polenta and salt with a whisk to cook. Stir constantly until the polenta bubbles and pulls away from the pot for 3 minutes.

4. Add the whole milk, butter, and cheese until smooth and creamy(It will seem loose).

5. Spread the polenta onto the bottom of the prepared oven bowl.

6. Layer with the salami, spinach on the top of the polenta.

7. Use the back of a large spoon to create 4 small wells in the polenta.

8. Crack the eggs inside and sprinkle with Parmesan cheese to bake 10 to 15 minutes(depending on how set you like your eggs).

9. Let stand for 5 minutes(sprinkle with black pepper and basil) and serve warm.

You can also view this recipe on instagram.

https://www.instagram.com/p/CNuzRBbl9gV/