Tip some creamy-dreamy polenta into a baking dish, dress it up with whole eggs, leafy greens, and thin slices of meat, bake the works until the eggs are set, and what will you have? Why, Sarah Copeland’s simple and simply delicious “Cheesy Breakfast Egg and Polenta Casserole.” I discovered Sarah’s recipe at the New York Times’ website, and couldn’t resist making it for you:
Click the “play” arrow on the picture above to watch the video how-to. You’ll find a printable recipe at the end of this post. Meantime, check out these helpful casserole-making tips:
For the prettiest presentation, avoid sprinkling the egg yolks, as I did, with the 1/2 cup of Parmesan cheese. Instead, scatter the cheese only over the egg whites and the exposed bits of meat and leafy greens.
Bake the casserole only long enough for the eggs to set — about 10 minutes. Otherwise, the yolks will turn hard and dry.
For a nice flavor-kick, consider crumbled bits of bacon for the cured meat component. Bacon (even the vegetarian kind) and eggs are perfect partners!
Here’s the printable, in which you’ll find Sarah Copeland’s list of ingredients. The directions are written in my own words.