Description
Savor the warmth of corn polenta topped with baked eggs, the ultimate cozy dinner treat for comforting nights. Perfect for your next meal! (152 chars)
1 cup cornmeal (polenta)
4 cups water or vegetable broth
1 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, minced
1 cup shredded cheese
4 large eggs
Fresh herbs like basil or parsley for garnish
Red pepper flakes (optional)
In a medium-sized pot, bring the water or vegetable broth to a boil. Stir in the salt and slowly whisk in the cornmeal, avoiding lumps.
Reduce the heat to low and let it simmer, stirring for about 10-15 minutes until the polenta is thick and creamy.
Stir in the olive oil and minced garlic, letting the flavors blend together.
Mix in the shredded cheese until melted, adjusting seasoning as needed.
Transfer the polenta to a greased baking dish and create four wells for the eggs.
Crack an egg into each well, adding salt and pepper for flavor.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the egg whites are set.
Garnish with fresh herbs and red pepper flakes before serving.
Notes
A simple, heartfelt meal, Corn Polenta with Baked Eggs is perfect for cozy nights, combining smooth polenta with baked eggs for a comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 400
- Sugar: 2 grams
- Fat: 18 grams
- Carbohydrates: 42 grams
- Fiber: 3 grams
- Protein: 22 grams
Keywords: Corn Polenta, Baked Eggs, Easy Dinner, Comfort Food, Cozy Meal
