CORN POLENTA WITH BAKED EGGS
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
- Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
- At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
- Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
- Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
- Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
POACHED EGGS & POLENTA
Steps:
- Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POLENTA WITH FONTINA AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate.
- Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute.
- Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside.
- Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley.
Nutrition Facts : Calories 471, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 393 milligrams, Sodium 962 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 24 grams
CAJUN BAKED EGGS WITH POLENTA
Eat eggs for dinner! They're one of the few foods that contain vitamin D, which helps protect your bones.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
- Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
- Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.
Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 398 milligrams, Sodium 1117 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 25 grams, Sugar 11 grams
BACON-WRAPPED EGGS WITH POLENTA
Categories Egg Breakfast Brunch Bake Bacon Cornmeal Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For polenta:
- Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
- For baked eggs:
- Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
- Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
- Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
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. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- 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 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- 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 8 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 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY POLENTA & EGG CASSEROLE
Make and share this Cheesy Polenta & Egg Casserole recipe from Food.com.
Provided by Messiejessie625
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.).
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
- Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
- When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
- Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
- Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 299.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 244.1, Sodium 738.6, Carbohydrate 18.6, Fiber 1.9, Sugar 2, Protein 17.6
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