Baked cheesy grits and eggs
Save time in the morning with this breakfast you can prep the night before.
Serving Size
1 egg 1 cup polenta
Servings
4
Prep Time
1 hour
Cook Time
1 hr 30 min
Ingredients
2 cups
2 cups
1 cup
1/2 cup
1 tablespoon
1/2 teaspoon
4
Directions
- Bring water and milk to a boil in a large soup pot. Reduce to a simmer and whisk in cornmeal. Return to a boil again, stirring occasionally, about 5 minutes. Reduce to a simmer and cook, stirring occasionally until the grits are thick and tender, about 40 minutes. Stir in Parmesan (reserve 2 tablespoons for later use), butter, and black pepper. Pour grits into a glass pie dish or 8” x 8” inch casserole dish. Let cool and then cover. Refrigerate overnight.
- Preheat oven to 375°F. Remove grits from refrigerator and let sit out for 10 minutes. With the back of a spoon, make four wells in the surface of the grits, about a 1/2-inch deep. Crack an egg into each well. Sprinkle with remaining 2 tablespoons Parmesan. Bake until eggs are set and grits are warmed through, about 15-20 minutes.
Nutrition Information
| Sodium | 365 mg |
| Saturated fat | 4.2 g |
| Protein | 18.2 g |
| Polyunsaturated fat | 1.6 g |
| Monounsaturated fat | 3.2 g |
| Fiber | 2.3 g |
| Fat | 9.8 g |
| Cholesterol | 198.4 mg |
| Calories | 281.6 |
Nina Lincoff