Cheesy Breakfast Egg and Polenta Casserole

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 Cheesy Breakfast Egg and Polenta Casserole

A layer of creamy is screw-topped with meat, foliolate greens, eggs and herbs during this hearty brunch dish that you simply will customise together with your favorite ingredientsIf you’ve had the pleasure of a punk dinner, screw-topped with a creamy-yolked egg, you'll be able to imagine however smart that combination is at breakfast. This fast casserole for a crowd is strictly that, created elegant and straightforward thus you'll be able to have a superbly roast portion for every person with little work. Layer your mush with something you need, whether or not sausage or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. build nests between your toppings and therefore the mush wherever the eggs can cook slowly, providing you with a soft-cooked end that’s loaded with flavor.

INGREDIENTS

• 2 tablespoons unsalted butter, plus more for greasing the pan
• 1 cup quick-cooking polenta
• ½ teaspoon fine sea salt
• 1 cup whole milk
• ½ 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
•  ½ cup/2 ounces grated Parmesan
• Ground black pepper
• ¼ cup packed basil leaves, larger ones roughly torn (optional)

PREPARATION

1. Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
2. Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
3. Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.