Savory Breakfast Egg Polenta

This is a great dish to serve in a brunch buffet alongside other Italian favorites.

Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 4½ cups chicken stock
  • 3 Tbsp. unsalted butter
  • 1½ cups cornmeal
  • 8 eggs
  • ½ cup fresh-grated Parmesan or Romano cheese
  • 1 tsp. paprika

Directions

  • Bring the stock and butter to slow simmer over medium temperature. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to low. Cook for 20 minutes, uncovered and stirring frequently, until thick and creamy.
  • Beat the eggs, and stir them into the polenta. Cook for about 5 more minutes.
  • Remove from heat. Stir in the cheese and sprinkle with paprika. Serve hot.

Recipe Information

Serves: 10

Ingredients

  • 4½ cups chicken stock
  • 3 Tbsp. unsalted butter
  • 1½ cups cornmeal
  • 8 eggs
  • ½ cup fresh-grated Parmesan or Romano cheese
  • 1 tsp. paprika

Directions

  • Bring the stock and butter to slow simmer over medium temperature. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to low. Cook for 20 minutes, uncovered and stirring frequently, until thick and creamy.
  • Beat the eggs, and stir them into the polenta. Cook for about 5 more minutes.
  • Remove from heat. Stir in the cheese and sprinkle with paprika. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat11g
Saturated Fat4.5g
Cholesterol165mg
Sodium310mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars2g
Protein11g