Polenta Breakfast bake
Enjoy some coffee and sit back and enjoy your families company while your oven cooks up a delicious savory breakfast for you.
Ingredients
- 3 3/4 c chicken stock
- 1/4 c half and half
- 1 tbsp unsalted butter, melted
- 1 c polenta (yellow corn grits)
- 1 tsp kosher salt (I use Morton's)
- 1/4 tsp crushed red pepper flakes
- 6-8 large eggs
- 1/4 c shredded cheese such as sharp cheddar or Gruyere
- 2 strips bacon, cooked and chopped
- 1 green onions, chopped
Instructions
- Preheat oven to 400 degrees. I used a 8" x 11" casserole dish I have. (You can use a 9"x13" dish too, the cooking time will be shorter though so check it about ten minutes earlier. )In the casserole dish pour in the chicken stock, melted butter, salt, crushed red pepper, half and half, and polenta. Whisk to stir then put into the oven being careful not to spill. Bake uncovered for 40 minutes. After 40 minutes, pull the polenta out of the oven. Stir it around and then crack 6-8 eggs on top. I use a spoon to make indentions in the polenta that my eggs will sit in. Place this back in the oven and cook for 10 minutes for a runny yolk. (Add more time if you don't like runny yolks. About five minutes more will do it. )Top with the shredded cheese then place back in the oven for 2 more minutes. Pull out of the oven and top with the bacon bits and green onion. Serve warm into bowls with an egg in each. I like to use hot sauce sprinkled on top too.