Last updated on January 19th, 2019
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!
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Here’s the printable, in which you’ll find Sarah Copeland’s list of ingredients. The directions are written in my own words.
My take on Sarah Copeland's "Cheesy Breakfast Egg and Polenta Casserole" (published by the New York Times' online site). The casserole comes together very quickly, and boy-howdy -- it's delicious!
Ingredients
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 1/2 teaspoon fine sea salt (I used ordinary table salt)
- 1 cup quick-cooking polenta
- 1 cup whole milk
- 1/2 cup (2 ounces) fontina or mozzarella, or a blend, shredded
- 5 ounces thinly sliced cured meat, such as hot or sweet Italian sausage, salami or ham (optional)
- 1 packed cup spinach, kale or other leafy green, torn or chopped (optional)
- 8 large eggs
- 1/2 cup (2 ounces) grated Parmesan
- Ground black pepper
- 1/4 cup packed basil leaves, larger ones roughly torn (optional)
Instructions
- Center the oven rack; heat the oven to 400°F, and grease a 9x13 baking dish. In a medium saucepan, bring 4 cups of water to a boil. Add the salt, then slowly whisk in the polenta. Whisking continuously, cook the polenta until it bubbles and thickens -- about 3 minutes. Add the butter, and continue whisking until the butter melts -- about 30 seconds. Use a spoon to slowly stir in the milk. Once the milk is incorporated, add the cheese and stir until the cheese melts -- about 15 seconds.
- Tip the polenta mixture into the greased baking dish, and level it off with a spatula. Scatter on the meat and greens. Use the back of a large spoon to make 8 basins in the polenta, and then break the eggs into the basins. Sprinkle the Parmesan cheese around the egg whites, but not directly over the yolks.
- Bake until the eggs are set, but not overcooked -- 10-12 minutes. Transfer to a cooling rack for 5 minutes, then finish with the black pepper and basil. Serve warm.
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Eva says
Do I cook the bacon first?
Kevin Lee Jacobs says
Hi Eva – Yes, use already-cooked bacon. And if you make this dish, please let me know how it turns out for you!
Jerilyn Moulder says
Wow, this might just become a Christmas morning breakfast for the family! Tho, being a Californian I’m tempted to substitute cilantro for the Basil! Thanks, Kevin.
Margaret Black says
Thanks, Kevin. Looks like another winner! My husband and I cook several of your easy oven dinners regularly. We love them, feel like we are doing our bodies a favor, and they are great to prepare at the end of a busy day. Thanks gain for all you do. 🙂
gloria says
We had this fabulous casserole for Christmas brunch-
The company was wowed and my husband raved!!
I was a star- of course I gave you and the NY Times credit as well-
But I never would have thought of it except for your wonderful blog that winnows out so many of the truly top notch recipes and sends them with helpful advice for the home chef.
Thank YOU!!!
Beth says
Hey Kevin, Happy New Year! We just finished this polenta casserole for our NY breakfast. It was a hit! We used cooked hot Italian sausage and baby spinach for the greens. No basil so we went without. It was very good and very easy to put together, as promised. We always enjoy your recipes.
Kevin Lee Jacobs says
Hi Gloria – So glad you enjoyed this polenta casserole!
Hi Beth – Thanks for the review, and Happy New Year to you!
David Deutsch says
Wow, Kevin. This looks incredible. What a great, unexpected combination of ingredients and flavors. I have to try this one.
Doreen says
Here it is almost 3 years since you posted this, but I’m thankful to find this recipe. I saw it at NYT site on a google search of a polenta breakfast casserole…and I wasn’t able to see it without paying. Then I searched NYT breakfast polenta & yours came up as trying it…so I was doubly happy, because 1) you gave me the recipe, & 2) even better, demonstrated for me. I’ll definitely be trying it, thank you so much. (It looks scrumptious.)
Kevin Lee Jacobs says
Hi Doreen – So glad you found this site. Hope you enjoy the casserole!