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The ingredients needed to make Cheesy breakfast polenta with eggs:
- Use polenta
- Provide 1 2/3 cup chicken broth
- Use 2 1/2 tbsp salted butter
- Provide 2 large eggs
- Get 1 tsp salt
- You need 1 tbsp chopped chives
- Use 1 cup whole milk
- You need 1 1/4 cup yellow corn meal
- Prepare 1 1/4 cup shredded cheddar cheese plus 2 tablespoons
Steps to make Cheesy breakfast polenta with eggs:
- In a sauce pan bring broth and butter to a boil.
- In a bowl, combine milk and corn meal and mix well.
- Slowly add corn meal to boiling broth.
- Whisk continuously until mixture returns to boil, then reduce to low.
- Cook 10 minutes or until it thickens, slowly whisking.
- Remove from heat and add one and one quarter cup of cheese.
- Pour mixture into two individual greased oven proof bowls. Crack one egg in the center of each bowl. With a spoon, make a well for egg to sit in.
- Bake in a preheated 400°F oven just until egg sets, just a few minutes. If the yolk stays soft or a little runny all the better.
- Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.
- Enjoy!
The first was a polenta bowl at a farm-to-table restaurant in Omaha called Kitchen Table. My bowl looked pretty similar to what you see here, but with a poached egg. Rachael Ray's Cheesy Polenta with Frico Eggs. Want to snazz up your fried eggs? Meanwhile, in a medium saucepan, heat the stock over medium.
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