If you've never made polenta before, this easy Breakfast Polenta Casserole is the perfect introduction into polenta's infinite possibilities. This recipe originates from The Kitchn; however, I've tweaked it to add a bit more flavor.
Breakfast Polenta Casserole
A deceptively easy polenta recipe!
- 1/3 pkg Bacon, diced
- 1 small Sweet Onion, diced
- 1/3 C Fresh Baby Spinach, loosely chopped
- 4 large Eggs
- 2 C Milk
- 4 C Water
- 1 1/2 C Polenta
- 1/3 C Parmesan, shredded
- 1/3 C Sharp Cheddar, shredded
- 1 tsp Salt
- Pepper to taste
- Pickled Jalapenos, diced
- Louisiana-Style Hot Sauce
- Preheat oven to 350 degrees.- Spray a 9x13" pan with vegetable oil.- Fry bacon until lightly crisp. Add onion. Continue cooking til translucent. Stir in spinach and remove from heat.- In a large bowl beat eggs. Whisk in water and milk. Whisk in Parmesan, polenta, salt + pepper.- Fold bacon mixture into liquids and pour into baking dish.- Bake uncovered for 15 minutes. Stir mixture to prevent polenta from settling to the bottom. Bake another 15 minutes and stir again. Allow casserole to continue baking an additional 15-20 minutes until knife comes out clean.- Remove from oven. Sprinkle cheddar cheese on top, and allow casserole to set for 10 minutes. Slice into 2" squares. Garnish with diced jalapeno and hot sauce before serving.
DetailsPrep time: Cook time: Total time: Yield: 12 - 2" Squares
On its own, polenta is rather bland. But, much like southern grits, it makes a delicious base for just about anything you want to add to it. And baking it in this manner couldn't be simpler.
Try this spicy baked version, and you'll find that polenta is about as easy as it gets!
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