Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cheesy breakfast polenta with eggs. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Cheesy breakfast polenta with eggs is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cheesy breakfast polenta with eggs is something which I’ve loved my entire life.
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. Break eggs, one at a time, into a custard cup and slip one into each indentation. Breakfast Polenta Crostini with Ham & Wisconsin AsiagoPork.
To get started with this particular recipe, we must first prepare a few components. You can cook cheesy breakfast polenta with eggs using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cheesy breakfast polenta with eggs:
- Get polenta
- Prepare 1 2/3 cup chicken broth
- Take 2 1/2 tbsp salted butter
- Make ready 2 large eggs
- Prepare 1 tsp salt
- Prepare 1 tbsp chopped chives
- Take 1 cup whole milk
- Make ready 1 1/4 cup yellow corn meal
- Get 1 1/4 cup shredded cheddar cheese plus 2 tablespoons
With several tweaks this could have been much better. Pros: a lowfat attempt at a breakfast casserole Cons: bland didn't like the way the eggs were on top. Quick-cooking polenta is ready in just a few minutes - which is all the time you need to saute some pre-washed and pre-chopped greens and fry an egg. Poured the polenta into a bowl, topped with the greens, then quickly fried a couple eggs in the same skillet that the greens were in.
Steps to make Cheesy breakfast polenta with eggs:
- In a sauce pan bring broth and butter to a boil.
- In a bowl, combine milk and corn meal and mix well.
- Slowly add corn meal to boiling broth.
- Whisk continuously until mixture returns to boil, then reduce to low.
- Cook 10 minutes or until it thickens, slowly whisking.
- Remove from heat and add one and one quarter cup of cheese.
- Pour mixture into two individual greased oven proof bowls. Crack one egg in the center of each bowl. With a spoon, make a well for egg to sit in.
- Bake in a preheated 400°F oven just until egg sets, just a few minutes. If the yolk stays soft or a little runny all the better.
- Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.
- Enjoy!
Baked eggs over creamy polenta with chorizo…. for breakfast, brunch or dinner! These baked eggs are easy to fall in love with, not only Add grated cheese… any melty cheese will do- cheddar, jack, parmesan, mozzarella. Meet the polenta breakfast bake — a no-stir, practically hands-off way to make a hearty breakfast that will last you all week. The idea for these polenta squares originally popped into my mind after seeing Megan's delicious and inviting recipe for Herbed Goat Cheese. This recipe calls for beaten eggs as opposed to cream cheese and butter in this other one http.
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