Cheesy Polenta And Spinach Baked Eggs – a delicious recipe with Polenta, Water, Butter, Milk, Gouda Cheese, Is. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 375u00b0F.
2
Add the polenta and water to a pot, bring to a simmer, lower the heat and stir frequently for approximately 10 minutes or until the polenta has absorbed the water. Remove from the heat and stir in the butter, milk and about half of the cheese. Season to taste.
3
Divide the polenta into two 10-ounce ramekins. Add half the spinach to each and top with 1 ounce of cheese each. Either cover and refrigerate until the morning or crack an egg into each dish. Season with salt and pepper, cover gently with aluminum foil and bake for approximately 30 minutes or until the egg has set. Note that the foil will help the yolk to not overcook until the white has set. Sprinkle on the remainder of the cheese and serve warm.
287
kcal
Calories
23
g
Fat
3
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Tablespoons Polenta, 1-1/2 cup Water, 1 Tablespoon Butter, 1/2 cups Milk, and more.
Yes, Cheesy Polenta And Spinach Baked Eggs falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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