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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.
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:
- 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。
- 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?
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
- 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.
- 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
- 2teaspoonsItalian seasoning
- 3½.杯子slow sodium chicken broth
- 1GydF4y2Ba杯子quick-cooking polenta
- ½teaspoonkosher salt
- 1GydF4y2Ba杯子whole milk
- 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
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.)
Combine the well-drained tomatoes, olive oil, Italian seasoning and garlic salt in a medium-size bowl. Stir and set aside.
For the polenta:
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.
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.
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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