Italian Polenta Breakfast Casserole
User Reviews
5
Italian Polenta Breakfast Casserole
Description
The polenta is cooked briskly in chicken broth, then enriched with milk, butter, and Parmesan to create a smooth, creamy base. This mixture is spread in a baking dish and gently baked as the tomato sauce, made with drained fire-roasted tomatoes, olive oil, Italian seasoning, and garlic salt, is spooned over in patches. This layering adds acidic brightness and seasoning contrast.
Eggs are gently cracked into shallow wells formed in the polenta and tomato layer, then baked until just set, making the casserole a breakfast or brunch dish with both creamy polenta and softly cooked eggs. Thinly sliced pepperoni or related Italian meats provide savory notes throughout. Fresh basil leaves and pine nuts add herbal freshness and crunch as garnish, rounding out the dish.
This dish serves as a comforting, savory breakfast option that is visually attractive and can be portioned easily. The polenta base soaks up the tomato and egg flavors, while the pepperoni introduces a spicy, cured meat element.
Ingredients
For the quick tomato sauce:
- 14 ½- ounce fire-roasted tomatoes well-drained, canned
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic salt
For the polenta:
- 3 ½ cups chicken broth low sodium
- 1 cup polenta quick-cooking
- ½ teaspoon kosher salt
- 1 cup milk whole
- 2 tablespoons butter
- 1 cup Parmesan Cheese plus more for garnish
To finish:
- 3 ounces pepperoni We really like Boarshead, you could also use soppressata, thinly sliced
- 6 egg medium
- ¼ cup basil larger ones roughly torn, packed leaves
- pine nuts for garnish
- Parmesan Cheese for garnish
Instructions
For the prep:
- Heat oven to 425˚F with a rack in the center. Spray a 9-by-13-inch pan or an equivalent ceramic baking dish with cooking spray and set aside. (You can also use 4 or 6 small individual ceramic oven-safe serving dishes.)
For the quick tomato sauce:
- Combine the well-drained tomatoes, olive oil, Italian seasoning and garlic salt in a medium-size bowl. Stir and set aside.
- For the polenta:
- Bring the 3 ½ cups chicken broth to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and thickens, about 3 minutes.
- Stir in the milk and return to a boil. Add the butter and parmesan then remove from heat. Stir until smooth and creamy. (It will be somewhat loose.)
- Spread the polenta onto the bottom of the prepared baking pan(s). Spoon the tomato sauce randomly over the top, leaving small areas of the polenta exposed. Bake for 10 minutes.
To finish:
- Use the back of a spoon to create 4-6 small, shallow wells in the polenta/tomatoes. Crack the eggs into the wells. Tuck the pepperoni around the eggs and into the polenta and tomato sauce, leaving about half of each slice exposed.
- Return to the oven for 4-8 minutes or until eggs are done slightly under your liking. The eggs will continue to cook for a bit after the dish is removed from the oven.
- Remove from the oven a let the pan stand for 8-10 minutes. Sprinkle eggs with black pepper and a bit of kosher salt. Garnish with fresh basil. Serve pine nuts and parmesan in small bowls at the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 1153mg | 48% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 295mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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