Cajun Baked Eggs With Polenta Recipes

BACON-WRAPPED EGGS WITH POLENTA

Steps:

• For polenta:
• Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
• For baked eggs:
• Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
• Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
• Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

CORN POLENTA WITH BAKED EGGS

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
• Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
• At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
• Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
• Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
• Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

HERBY POLENTA WITH CORN, EGGS AND FETA

Steps:

• Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
• Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
• Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
• Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
• Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

BACON-WRAPPED EGGS WITH POLENTA

Steps:

• For polenta:.
• Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
• For baked eggs:.
• Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
• Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 400°F Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
• Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

CAJUN EGGS

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.