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Italian Polenta Breakfast Casserole
5 from 10 votes

Italian Polenta Breakfast Casserole

The Italian Polenta Breakfast Casserole layers creamy polenta cooked with broth, milk, butter, and Parmesan, topped with a quick fire-roasted tomato sauce, pepperoni slices, basil, eggs baked directly into wells in the polenta, and garnished with pine nuts and extra Parmesan. This hearty casserole combines polenta’s soft creaminess with savory meats and fresh herb flavors.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 422 kcal
Course: Breakfast, Dinner, Brunch
Cuisine: Italian

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:
    Cup of Yum
  1. 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:
  1. Combine the well-drained tomatoes, olive oil, Italian seasoning and garlic salt in a medium-size bowl. Stir and set aside.
  2. For the polenta:
  3. 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.
  4. 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.)
  5. 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:
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 422

% 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.