Go Back
Print

Polenta with Marinara and Eggs

Servings 6

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

  1. 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.