Baked Polenta with Eggs

Baked Polenta with Eggs Recipe - Vegetarian Moldovan and Romanian Dish

Region / culture: Moldova, Romania | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Baked Polenta with Eggs is a comforting and versatile dish that combines the creamy texture of polenta with the rich flavor of baked eggs. This recipe is perfect for breakfast, brunch, or even a light dinner. It's a simple yet satisfying meal that can be customized according to your taste preferences. The combination of polenta and eggs not only offers a delightful taste but also provides a nutritious meal that can be enjoyed by the whole family.

History

The origins of polenta date back to the ancient Roman times when it was made from various grains and was a staple food for the Roman soldiers. Over the centuries, polenta has evolved, especially in Italian cuisine, where it became associated with cornmeal. The addition of eggs to baked polenta is a more modern variation, combining two traditional ingredients into a single dish. This recipe reflects the rustic and homey cooking style of rural areas, where hearty and filling meals were essential.

Ingredients

1.5 qt / 1.5 liters milk
cornmeal as needed to make a medium soft polenta
2 tbsp butter
2 tbsp sour cream
2 tbsp grated cheese
a few eggs
salt

How to prepare

Set the milk to boil and gradually add enough cornmeal to make a medium-soft polenta.
Once cooked, add 2 tbsp each of butter, sour cream, and grated cheese.
Butter a heat-resistant glass dish, place the polenta inside, and smooth the top.
Using a buttered spoon, create nests the size of an egg in the polenta.
Crack an egg into each nest.
Sprinkle with salt, add a few slivers of butter, and bake until the egg whites are set.
Serve immediately.
Alternatively, you can serve this dish in individual ramekins.

Variations

Add sautéed mushrooms, spinach, or tomatoes to the polenta before baking for added flavor and nutrition.
Use different types of cheese, such as mozzarella or Gouda, for a different taste.
For a spicy kick, add a pinch of red pepper flakes or a dollop of pesto on top before serving.

Cooking Tips & Tricks

For a smoother polenta, stir continuously while adding the cornmeal to the boiling milk to prevent lumps.

- Use a high-quality, stone-ground cornmeal for the best flavor and texture.

- Adding a bit of grated Parmesan or Pecorino cheese to the polenta can enhance its flavor.

- For a richer taste, you can substitute half of the milk with chicken or vegetable broth.

- When making the nests for the eggs, ensure they are deep enough to prevent the eggs from spilling over.

Serving Suggestions

This dish can be served as is or with a side of sautéed vegetables, a fresh salad, or some crusty bread for a more filling meal. It's perfect for any time of the day and can be easily scaled up for larger gatherings.

Cooking Techniques

The key to a perfect Baked Polenta with Eggs is in the preparation of the polenta and the baking of the eggs. Ensuring the polenta is creamy and smooth before baking and monitoring the eggs closely while in the oven will result in a perfectly cooked dish.

Ingredient Substitutions

For a dairy-free version, use almond milk or coconut milk instead of cow's milk and omit the cheese or use a dairy-free alternative.

- If you're avoiding eggs, try baking the polenta with a dollop of ricotta or a vegan egg substitute in the nests.

Make Ahead Tips

The polenta can be prepared ahead of time and stored in the refrigerator. When ready to serve, reheat the polenta, make the nests, add the eggs, and bake. This makes it an excellent option for a quick and easy meal.

Presentation Ideas

Serve the Baked Polenta with Eggs in individual ramekins or in a large dish garnished with fresh herbs like parsley or basil for a touch of color and flavor.

Pairing Recommendations

A light, crisp white wine or a sparkling water with lemon complements the creamy texture and rich flavors of this dish perfectly.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, cover with foil and warm in the oven until heated through. The texture of the polenta may change slightly upon reheating.

Nutrition Information

Calories per serving

A single serving of Baked Polenta with Eggs contains approximately 300-400 calories, making it a relatively light yet filling meal. The exact calorie count will depend on the specific ingredients and portion sizes.

Carbohydrates

A serving of Baked Polenta with Eggs primarily provides carbohydrates from the cornmeal, which is the main source of energy in this dish. The total carbohydrate content will vary depending on the serving size but expect approximately 30-40 grams per serving. Polenta is a good source of complex carbohydrates, which are digested slowly and can help maintain stable blood sugar levels.

Fats

The fats in this recipe come from the butter, sour cream, and cheese used in the polenta, as well as the eggs. The total fat content is moderate, with a mix of saturated and unsaturated fats. Using low-fat milk, sour cream, and cheese can reduce the overall fat content. Each serving may contain about 10-15 grams of fat, depending on the specific ingredients used.

Proteins

Eggs are an excellent source of high-quality protein, and the cheese adds additional protein to the dish. The protein content in a serving of Baked Polenta with Eggs can range from 10 to 20 grams, making it a good option for a protein-rich meal. The combination of protein from the eggs and the complex carbohydrates from the polenta provides a balanced and satisfying meal.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including calcium from the milk and cheese, phosphorus, and vitamins A and D from the eggs. It also provides some B vitamins from the cornmeal. The specific nutrient content will vary based on the ingredients used, but overall, Baked Polenta with Eggs contributes to a well-rounded diet.

Alergens

The main allergens in this recipe are dairy (milk, butter, sour cream, cheese) and eggs. Individuals with allergies or intolerances to these ingredients should avoid this dish or find suitable substitutions.

Summary

Baked Polenta with Eggs is a nutritious meal that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a versatile dish that can be adapted to suit different dietary needs and preferences.

Summary

Baked Polenta with Eggs is a delightful and nutritious dish that combines the creamy texture of polenta with the rich flavor of baked eggs. It's a versatile recipe that can be adapted to suit various dietary needs and preferences. With its simple ingredients and easy preparation, it's a perfect meal for any time of the day.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl, that I first learned how to make Baked Polenta with Eggs. It was a chilly winter day, and my mother had been busy in the kitchen all morning, preparing a hearty meal for our family.

I watched her as she stirred the creamy polenta on the stove, the rich aroma of butter and cheese filling the air. I had always been fascinated by the way my mother cooked, her hands moving deftly as she created delicious dishes from simple ingredients.

As she finished cooking the polenta, she poured it into a baking dish and cracked a few eggs on top. She slid the dish into the oven, and the tantalizing scent of baking eggs and cheese filled the kitchen. I couldn't wait to taste it.

When the dish emerged from the oven, the eggs were perfectly cooked, with the yolks still slightly runny. The polenta was golden and crispy on the edges, and the whole dish looked like a work of art. My mother served it up with a side of sautéed greens, and we all dug in, savoring every bite.

I knew then that I had to learn how to make this dish myself. My mother taught me the recipe, passing down the secrets and techniques that she had learned from her own mother and grandmothers. Over the years, I have made Baked Polenta with Eggs countless times, tweaking the recipe here and there to suit my own tastes.

I have shared this recipe with friends and family, and it has become a beloved dish in our household. It's a perfect comfort food, hearty and satisfying, with just the right amount of richness and flavor.

The key to making Baked Polenta with Eggs is to use high-quality ingredients. I always opt for the best cornmeal I can find, preferably organic and stone-ground. The quality of the cornmeal will make a huge difference in the final dish, so it's worth seeking out the best you can find.

I also use fresh, free-range eggs, as they have a richer flavor and more vibrant yolks. The eggs should be cracked directly onto the polenta before baking, so that they can cook gently in the oven, becoming perfectly soft and creamy.

For the cheese, I like to use a combination of Parmesan and sharp cheddar, grated fresh right before mixing into the polenta. The cheese adds a salty, tangy flavor that balances out the sweetness of the cornmeal.

To make the polenta, I start by bringing a pot of water to a boil and slowly whisking in the cornmeal. I stir constantly as the polenta thickens, being careful not to let it stick to the bottom of the pot. Once the polenta is smooth and creamy, I stir in the butter and cheese, seasoning with salt and pepper to taste.

I then pour the polenta into a greased baking dish, smoothing it out with a spatula. I crack the eggs on top, spacing them evenly across the surface of the polenta. The dish goes into a preheated oven, where the eggs will bake until just set, with the yolks still slightly runny.

When the eggs are cooked to my liking, I remove the dish from the oven and let it cool for a few minutes before serving. I like to garnish the dish with fresh herbs, such as chopped parsley or chives, for a pop of color and flavor.

Every time I make Baked Polenta with Eggs, I think back to that chilly winter day when I first learned the recipe from my mother. It's a dish that holds a special place in my heart, a reminder of the love and care that goes into cooking for the ones we cherish. And I hope that one day, my own grandchildren will learn to make this dish, carrying on the tradition for generations to come.