BAKED BACON & KALE POLENTA SQUARES
This twist on polenta with eggs is baked in the oven for a hearty and delicious breakfast. Make this on Sunday and have a week's worth of breakfasts ready to go!
Categories Breakfast
Time 1h
Yield Serves: 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Lightly grease 13- x 9-inch (3 L) baking dish. Set aside.
- Heat large skillet over medium heat; cook bacon for 5 to 7 minutes or until golden and lightly crisped. Drain on paper towel-lined plate.
- Remove all but 3 tbsp (45 mL) bacon fat from skillet; cook onion and garlic for about 5 minutes or until softened. Stir in kale and thyme; cook for 2 to 3 minutes or until wilted.
- In large bowl, stir together cornmeal, lemon zest, salt and pepper; stir in milk, eggs and lemon juice. Fold in bacon, kale mixture and cheese. (To make ahead, cover and refrigerate overnight). Before baking, stir in 3 ½ cups (875 mL) boiling water. Transfer to prepared baking dish; dot with butter.
- Bake for 15 minutes; stir and bake for 30 to 35 minutes or until set, golden brown, and tester comes out clean when inserted in centre. Let stand for 10 minutes. Cut into squares. Serve hot, warm or cold.
Nutrition Facts :
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
CRISPY SEASONED POLENTA SQUARES
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.
Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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