30 minutes
A warm and satisfying casserole that combines creamy polenta with rich flavors of cheese and eggs, customizable with greens or cured meats.
Unsalted Butter, for greasing and to blend in
tablespoons
Quick-Cooking Polenta, dry
cups
teaspoons
cups
Shredded Cheese, fontina, mozzarella, or a mix
cups
Cured Meat, thinly sliced (optional)
as desired
Swiss Chard, Kale Or Collard Greens, spinach or kale (optional)
0 packed cups
each
Fresh Black Pepper, cracked
to taste
Basil, scattered (optional)
as desired
1. Preheat Oven and Prepare Baking Pan
Preheat your oven to 400 degrees and position a rack in the middle. Generously butter a 9-by-13-inch baking pan.
2. Cook Polenta
Bring 4 cups of water to a boil over medium heat. Gradually whisk in the polenta and sea salt, stirring continuously to prevent lumps, until it starts pulling away from the sides of the pot, about 3 minutes.
3. Enrich Polenta
Lower the heat and blend in the milk, 2 tablespoons of butter, and shredded cheese until smooth and creamy.
4. Prepare Polenta Base
Pour the polenta into the prepared baking pan, spreading it evenly. Optionally scatter thinly sliced cured meat and a packed cup of greens over the polenta.
5. Add Eggs and Parmesan
Make eight wells in the polenta and crack an egg into each. Sprinkle grated Parmesan cheese over the top.
6. Bake the Casserole
Bake in the preheated oven for 10 to 15 minutes, until the egg whites are set but the yolks are still runny.
7. Rest and Season
Let the casserole stand for 5 minutes after baking. Crack fresh black pepper over the top and optionally scatter basil leaves before serving.
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