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这是美味的早餐/早午餐选项，很容易放在一起，这是一个意大利玉米粥早餐砂锅装满了味道，也是一个美味的晚宴上的入口！
I’m always looking for new breakfast ideas, especially for entertaining guests. We love having family and friends come to visit and often, they’re from out-of-town so they’ll spend a few nights with us. It’s nice to have something warm and delicious to serve for breakfast, but it has to be something that doesn’t take forever to put together. I want to spend my time enjoying the people, not fussing in the kitchen! This Italian Polenta Breakfast Casserole checks all the boxes, plus it’s unique and adds a splash of pizzaz to the breakfast menu.
I got the idea for this breakfast casserole from theNew York Times Cooking website。他们称他们为a俗气的早餐鸡蛋和玉米粥砂锅除了玉米粥和鸡蛋外，食谱包括Fontina和Parmesan，萨拉米西和菠菜。我第一次写的食谱，但却失望了。它有点平淡，蛋白花了这么久，煮给蛋黄很难而不是漂亮，“jammy”。
所以我采取了他们的一般想法，并欣赏我自己的版本（只有略微类似于纽约时报的食谱）。随着一点审判和错误，我弄清楚如何用熟食白人获得完美的流涕蛋黄。
我决定用我的演绎出现意大利语，包括一个简单而美味的无厨师番茄酱，切片辣香肠，大量的新鲜罗勒，松树坚果和帕尔马干酪，都是在玉米粥和作为装饰或打顶。
西红柿酱浇头是生起飞on my快速而易于Marinara。It comes together in about 3 minutes yet is bursting with fabulous Italian flavor. It also makes a great quick and easy pizza sauce or a topping for pasta.
As you might have noticed from the pictures, you can make this casserole in either a large baking pan or in individual baking dishes. It will serve 4-6, depending on how large you want the servings to be.
What is polenta?
I was telling a friend about this Italian Polenta Breakfast Casserole and she asked what polenta was. I thought some of you might have the same question.
Here are some fun facts about polenta:
- 玉米粥基本上，地面玉米膜，并在某种程度上是类似于在美国南部流行和常见的粗磨。
- Polenta and grits vary in that they are made from different varieties of corn.
- 玉米粥是由flintcorn, a variety that is grown in Italy. It holds its shape better than凹痕玉米，这是美国在美国使用的玉米。
- 玉米塔在意大利北部的北部有16世纪的根源，它是农民食品，几乎专门地作为粥或糊状物。
- 这几天它已成为世界各地美食餐厅的热门商品，并用于甜味和咸味菜。
- Polenta makes a wonderful bed for sauces and particularly pairs well with tomato sauces (as in this Italian Polenta Breakfast Casserole).
- Polenta is gluten-free and makes a delicious substitute for pasta.
- 一般来说,粥要花很长时间做饭,豪ver, it also comes in a quick-cooking or instant version (which is what is used for this recipe) which can be prepared in minutes.
Where can you purchase polenta?
玉米粥可以在大多数更大的杂货店找到。我住在一个非常小的小镇，它在当地的杂货店提供。它通常在意大利面条中储存，虽然有时它在大米或国际过道中，来自意大利的产品。如果您有问题定位它，请检查管理并确保您指定即时策略。你也可以找到polentaonline。
你可以使用玉米粥吗？
As stated above, true polenta is made from a specific variety of corn, which is called flint. Flint corn is an Italian heirloom variety that produces a polenta that is deep yellow and has great flavor. Cornmeal yields a different textured result but, in a pinch, you can use medium ground cornmeal as a substitute for polenta. It will need to be cooked longer than instant polenta.
Café Tips for making this Italian Polenta Breakfast Casserole
- 虽然我几乎总是使用大鸡蛋，但我发现中等为这款意大利玉米粥早餐砂锅工作，特别是如果我试图将6个鸡蛋放入我的椭圆形烤盘。
- I like to use fire-roasted tomatoes for this recipe. They add a wonderful depth of flavor and have a nice charred look which adds to the presentation. However, if you can’t find fire-roasted tomatoes, regular canned, diced tomatoes will work fine.
- 一定要耗尽西红柿。你不想要一个潮湿的潮湿的顶部。丢弃果汁或使用它们进行另一个配方。
- 如果您想要更具番茄酱，请加倍快速番茄酱。
- You can prep this Italian Polenta Breakfast Casserole a few hours ahead or even the evening before. Make the polenta and spread it in the baking pan (or pans, if you want individual servings. Cover the pan(s) with plastic wrap and refrigerate. Make the no-cook tomato sauce and refrigerate in a storage container. In the morning or when you’re ready to put it together, just add the tomato sauce and bake for 10 minutes. Remove from the oven and add the eggs and pepperoni as indicated in the recipe. Return the pan to the oven and bake for the remaining time.
- Use a medium-large pot for cooking the polenta and reduce the heat to a simmer once it starts to boil to avoid a splatter mess on your stove.
- You can use a large ceramic baking dish, a braiser pan or a 9×13-inch cake pan for this recipe. I love my白色citon bleu.椭圆形烤盘当我为人群做这件事时。
- These individualAu Gratin Baking Dishesare wonderful when it’s just Scott and me or when I want to be a little fancy and give each guest their own serving.
如果你喜欢这道菜,请回来和leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 14 1 / 2-ouncecan fire-roasted tomatoeswell-drained
- 1GydF4y2Batablespoon特级初榨橄榄油
- 2teaspoonsItalian seasoning
- ½teaspoon蒜味盐
- 3½.杯子slow sodium chicken broth
- 1GydF4y2Ba杯子quick-cooking polenta
- ½teaspoonkosher salt
- 1GydF4y2Ba杯子whole milk
- 2tablespoonsbutter
- 1GydF4y2Ba杯子帕尔马干酪plus more for garnish
- 3.盎司thinly sliced pepperoniWe really like Boarshead, you could also use soppressata
- 6.medium eggs
- ¼杯子packed basil leaves大致撕裂的较大
- pine nutsfor garnish
- 帕尔马干酪for garnish
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Heat oven to 425˚F with a rack in the center. Spray a 9-by-13-inch pan or an equivalent ceramic baking dish with cooking spray and set aside. (You can also use 4 or 6 small individual ceramic oven-safe serving dishes.)
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Combine the well-drained tomatoes, olive oil, Italian seasoning and garlic salt in a medium-size bowl. Stir and set aside.
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For the polenta:
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将3 1/2杯鸡肉煮沸煮沸。逐渐在玉米粥和盐搅拌，煮，煮，持续搅拌直至玉米粥气泡和变稠，约3分钟。yaboPT电子
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搅拌在牛奶中并煮沸。加入黄油和帕尔马扬，然后从热量中取出。搅拌直至光滑和奶油。（它会有些松散。）
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将玉米粥涂抹在制备的烘烤锅的底部。随机舀番茄酱在顶部，留下小区域玉米粥暴露。烘烤10分钟。
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Use the back of a spoon to create 4-6 small, shallow wells in the polenta/tomatoes. Crack the eggs into the wells. Tuck the pepperoni around the eggs and into the polenta and tomato sauce, leaving about half of each slice exposed.
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Return to the oven for 4-8 minutes or until eggs are done slightly under your liking. The eggs will continue to cook for a bit after the dish is removed from the oven.
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Remove from the oven a let the pan stand for 8-10 minutes. Sprinkle eggs with black pepper and a bit of kosher salt. Garnish with fresh basil. Serve pine nuts and parmesan in small bowls at the table.
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詹says
I pureed several handfuls of spinach with a few cloves of roasted garlic in a food processor and mixed it into the polenta before spreading in the baking dish. And I left out the meat. So good. We ate it for dinner.
克里斯舒尔says
Hi Jen, that sounds wonderful! Thanks for sharing your review.
michelle stillmansays
Today was brunch day at Bible study, and “Send me that recipe!”requests showed that the ladies agreed with Karen’s review of “simply outstanding”. Hard as I tried, I just couldn’t save that last bite for my husband, it was that good. Oh rats….I’ll just have to make another pan for him! Super simple, super delish.
克里斯舒尔says
Thanks so much for sharing your results, Michelle. I’m so happy everyone enjoyed it. Sorry for your husband but it’s not such a bad thing to have to make another for just the two of you!
Kim Ksays
我喜欢你所有的食谱，所以我知道这会很棒。我昨晚做了这个，这很棒。丈夫回去了几秒钟。味道就像你去过厨房的几个小时，但绝对不是这种情况。谢谢你所有美味的食谱！
克里斯舒尔says
Thanks, Kim, for taking the time to share your results! I’m so happy you enjoyed this!
Karen Mattesonsays
Chris, this Italian breakfast was much more than simply outstanding. It’s worth a zillion stars. It was so perfectly timely to start this weekend’s brunch. I am so grateful to be your fan. I look forward to all your recipes. You are a kitchen genius and I applaud you and bow to you and your husband Scott for your brilliant food blog.
克里斯舒尔says
Thanks so much, Karen! I’m so happy you enjoyed it and we really appreciate your kind words!
Carolyn Fitzgeraldsays
I can’t wait to make this! I do use the corn meal and it turns out just fine when I make polenta.
You have mentioned in a previous list that you like the fire roasted tomatoes from Aldi. Thanks for that tip!
克里斯舒尔says
Thank you Carolyn, hope you enjoy it!!
TRICIA B.says
非常好的早餐思想克里斯！yum，yum和双百。早餐经常被忽视，但通常是我最喜欢的一餐之一。这是一个必须尝试 - 固定
克里斯舒尔says
Thank you, Tricia! I love a good breakfast or brunch!