Polenta breakfast casserole recipe
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
403 Calories; 227mg Cholesterol; 893mg Sodium; 35g Total Carbohydrate; 1g Dietary Fiber; 2g Sugar; 22g Protein.
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Ingredients
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