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If you're craving a hearty, comforting dish, this Polenta Egg Casserole is a must-try. It's a delightful blend of creamy polenta, rich eggs, and gooey cheddar cheese. Perfect for breakfast or brunch, this casserole is easy to whip up and sure to please a crowd. Let's get cooking!
Polenta Egg Casserole Recipe
Ingredients:
- 2 cups polenta
- 4 eggs
- 1 cup milk
- 1 cup cheddar or your choice shredded cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp for greasing butter
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- In a mixing bowl, whisk together the eggs and milk.
- Add the polenta, shredded cheese, salt, and black pepper to the egg mixture. Stir until well combined.
- Pour the mixture into the greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
H2: What you will need to make Polenta Egg Casserole
- Polenta: Forms the base, giving the casserole its hearty texture and slight corn flavor, perfect for soaking up other ingredients.
- Eggs: Bind everything together, adding richness and protein, making the casserole fluffy and satisfying.
- Milk: Adds creaminess, ensuring the casserole stays moist and tender, balancing the texture of the polenta.
- Cheddar cheese: Melts into the casserole, providing a sharp, savory flavor and gooey texture that complements the polenta and eggs.
- Butter: Used for greasing, it prevents sticking and adds a subtle buttery flavor to the edges of the casserole.
Read more: Polenta Casserole Recipe
Tools and Instruments Needed
What tools/instruments will be needed to make Polenta Egg Casserole Recipe
- Baking dish: Holds the mixture while baking, ensuring even cooking and a nice shape.
- Mixing bowl: Combines all ingredients smoothly, making sure everything is well mixed.
- Whisk: Blends eggs and milk thoroughly, creating a uniform mixture.
- Measuring cups: Ensures accurate ingredient proportions, crucial for consistency.
- Oven: Bakes the casserole to perfection, giving it a golden top and set texture.
Polenta Egg Casserole Recipe
This hearty polenta egg casserole is perfect for breakfast or brunch. It's easy to make and packed with flavor.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Butternut Squash Polenta Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups polenta
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter for greasing
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- In a mixing bowl, whisk together the eggs and milk.
- Add the polenta, shredded cheese, salt, and black pepper to the egg mixture. Stir until well combined.
- Pour the mixture into the greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
This casserole can be made ahead and reheated. Great for meal prep!
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUCalcium: 200mgIron: 2mg
Read more: Caprese Egg Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake it.
- Cover tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temp for 30 minutes.
- Bake as directed.
For a twist, try adding sautéed mushrooms or spinach to the polenta egg casserole for extra flavor and nutrients.
Frequently Asked Questions
FAQ:
Can I use instant polenta for this recipe?
Yes, instant polenta works fine. Just follow the package instructions for cooking it first.
Can I add vegetables to the casserole?
Absolutely! Bell peppers, spinach, or mushrooms make great additions.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, you can prepare it the night before and bake it the next day.
What other cheeses can I use?
Try mozzarella, gouda, or even a mix of different cheeses for variety.
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