This quick and comforting breakfast happens to be one of my favorite anytime meals. I love how the egg yolks make a creamy sauce and combine with the polenta to make a velvety, delicious mouthful.
You will love making polenta in the oven, just mix everything together and bake until soft and creamy.
Baked Polenta with Eggs & Roasted Vegetables
Servings
4 Servings
Ingredients
- Cooking spray
- 4 cups vegetable broth or water
- 1 cup cornmeal
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 2 red peppers diced
- 6 scallions sliced
- 8 ounces mushrooms sliced
- 1 pint grape tomatoes cut in half
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 eggs
- Garnishes: hot sauce matbucha, za’atar, sumac, extra virgin olive oil
Instructions
Oven-Baked Polenta:
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish with cooking spray.
- Mix together broth, cornmeal, salt and evoo in prepared baking dish. Bake uncovered for 40 to 50 minutes, stirring every 15 minutes, until creamy and very soft.
Roasted Vegetables:
- In the last 30 minutes of the polenta’s baking, prepare the roasted veggies.
- Line a baking sheet with parchment paper. Arrange vegetables on prepared baking sheet and drizzle with evoo. Season with salt and pepper. Roast at 350°F for 20 minutes.
- Remove from oven and place cracked eggs directly on the vegetables. Season with salt and pepper and return the pan to the oven to continue cooking for 10 minutes more or until egg whites are set.
- Divide polenta between serving bowls and transfer eggs and veggies to the bowls. Garnish with hot sauce, matbucha, za’atar, sumac, and a drizzle of extra virgin olive oil. Serve warm.
You could do it in a pan like you say but I don’t know that it makes it much easier to move the egg intact. As long as the eggs are set they should move well with a large spatula. I hope you like it.
How do you cook the eggs in the oven until the whites are just set on the roasting pan and then successfully transfer them to the individual plates without making a mess of the shapes of them? Maybe it would make more sense, if these eggs are part of the equation, to slow caramelize the vegetables in a nonstick fry pan. That way, adding the eggs in the end yields intact eggs that can slide off onto the plate.??? What do you think? By the way, this recipe looks fabulous!