Oven Baked Cheddar Bacon Polenta Gluten Free Recipes

OVEN BAKED CHEDDAR BACON POLENTA {GLUTEN FREE}

Steps:

• Adjust your oven racks so there is only 1 rack and it is in the lower middle of your oven
• Preheat the oven to 350F and set the water in the kettle to boil
• Cook the bacon in the skillet until crispy around the edges. Remove from pan and let sit on paper towel lined plate to soak up the grease.
• Meanwhile, beat the eggs in a large mixing bowl and whisk in the milk, grits, 1/3 cup of the cheese, and salt & pepper to taste. Fold in the bacon. Pour into a greased 9x13" casserole dish.
• Once the oven is preheated and water is boiling, you will need to carefully add all the water into the casserole dish and whisk to distribute. (I found the easiest way to do this was to add the water with the casserole dish already in the oven--which is why you should adjust your oven racks to give you space). The casserole dish will be very full and it is important to use boiling water. I included pictures and more safety tips in the post above.
• Once combined, bake uncovered for 20 minutes.
• Whisk thoroughly again (I did this step in the oven as well) being sure to move the polenta around the pan for even baking.
• Bake for another 15 minutes and stir it again (this time, use a spatula to ensure you're scraping the bottom.)
• Let bake another 10-20 minutes until set and golden brown (an inserted knife comes out clean).
• Remove from oven and sprinkle with remaining cheddar. Cut into 12 even squares and serve.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

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.