Corn Polenta With Baked Eggs Recipe
This here is a dish that doesn't know exactly what it wants to be, and we mean that in the best possible way: This corn polenta with baked eggs will be as welcome on the dinner table as it will on the breakfast table, and that's not to mention the brunch or lunch table, either. Chef, recipe developer, and registered dietician Kristen Carli says: "This dish is very similar to the concept of shakshuka, which is baked eggs in tomatoes."
And given her work's focus on client health and wellness, she happily adds: "This is a gluten-free dish [safe] for those with celiac disease." Of course, even those with no reason to eschew gluten will love it to, as Carli also says: "The flavor is reminiscent of pizza!"
Not only does this rather easy-to-prep dish taste great, but it's also quite hearty and nourishing — it's the kind of meal after which you'll feel full for hours and that will give you plenty of energy to burn. Ready to learn how to make it? Let's get started!
Gather your ingredients
Aside from the polenta itself, you likely have everything you need to prep this satisfying meal in your kitchen already. All told, it calls for polenta, a few cups of water, some whole milk, grated Parmesan cheese, a 15-ounce can of diced tomatoes, salt and pepper, a half dozen eggs, and a good dose of shredded mozzarella cheese, for good measure. If you're missing any of these ingredients, make sure you run to the store before you get started.
Cook the polenta
Start the recipe off by pre-heating your oven to 375 degrees F because you'll be baking your dish soon enough. Then, in a small or medium saucepan, bring the four cups of water to a boil. Once the water is boiling, add the polenta and whisk to combine it with the liquid.
Lower the heat to a simmer and cover for the pot, letting it cook for 20 minutes, stirring occasionally and making sure that too much moisture isn't lost.
Stir in (most of) the other ingredients and bake
Once the polenta is done simmering on the stove, it will have the consistency of a thick porridge or smooth, hot grits. Pour the polenta into a large oven-safe skillet, then add the milk, Parmesan cheese, canned tomatoes along with their fluid, and salt and pepper. Stir well to combine everything.
Next, crack eggs on top of the polenta mixture, then pop the skillet (or a glass baking dish) into the oven and let it bake for 10 minutes.
Add the cheese and bake a bit more
Once those 10 minutes have passed, remove the skillet from the oven, evenly top the dish with mozzarella cheese, and then bake it for another 10 minutes or until the egg whites are fully cooked. Now serve and enjoy.
"This dish is complete on its own — since it contains a whole grain, some veggies, and protein, you do not need to serve this with anything else," says Carli, adding: "I love a one-pan dinner." But if you should want to add an accompaniment, keep it light, like a fresh green salad.
- 4 cups water
- 1 cup polenta
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- 1 (15-ounce) can diced tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 eggs
- ⅔ cup shredded mozzarella cheese
- Preheat oven to 375 F.
- In a small saucepan, bring 4 cups of water to a boil. Once boiling, add polenta and whisk to combine, then lower heat and cover for 20 minutes, stirring occasionally.
- Pour polenta into a large oven-safe skillet, then add milk, Parmesan, tomatoes, salt, and pepper and stir well.
- Crack eggs on top of polenta mixture, then bake for 10 minutes.
- Remove from oven, top with mozzarella cheese, and bake for another 10 minutes until egg whites are cooked.
- Serve and enjoy.
| Calories per Serving | 323 |
| Total Fat | 15.7 g |
| Saturated Fat | 8.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 196.1 mg |
| Total Carbohydrates | 25.8 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 3.8 g |
| Sodium | 836.9 mg |
| Protein | 19.2 g |
