Oh, there is nothing like a ramekin of cheesy polenta topped with marinara sauce and a baked egg. This is such a simple meal to prepare, the most difficult part of the preparation is stirring the polenta for fifteen minutes. Polenta is a dish that originated in Northern Italy, it is coarse ground cornmeal that you cook in broth or water until it makes a thick porridge that I combined with cheese and sour cream. Then I topped with marinara sauce, eggs, and a slice of cheese. I used cheddar for this recipe, but it is equally good with freshly grated Parmesan cheese. Absolutely delicious with warm crusty bread and a glass of red wine.
Polenta with Marinara and Eggs
Ingredients
- 4 cups vegetable broth
- 1 cup coarsely ground yellow cornmeal
- 2 cups grated sharp Cheddar cheese
- 1/4 cup sour cream
- 1 cup marinara sauce
- 6 - 12 eggs, depending if you want one or two per serving
- 6 slices sharp Cheddar cheese
- chopped fresh oregano or basil
- salt and pepper
Instructions
-
Spray a 2 quart baking dish or individual ramekins with cooking spray. If using ramekins, place on a baking sheet. Bring broth to a boil and slowly stir in the cornmeal. Reduce temp to low and cook and stir for 15 minutes or until thick.; the polenta should be very thick and smooth. Remove from the heat, season with salt and pepper; stir in the grated cheese and sour cream. Pour into baking dish or divide among the ramekins. Preheat oven to 400 degrees. Top polenta with marinara sauce. Carefully break egg(s) on top of the sauce. Season with salt and pepper, top with sliced cheese, Bake 20 minutes or until egg is cooked and cheese on top is melted. Remove from oven, sprinkle with fresh herbs. Serve.