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Polenta-Baked Eggs with Corn, Tomato, and Fontina Recipe

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This recipe for Polenta-Baked Eggs with Corn, Tomato, and Fontina, by , is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ashley Stark

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
1/2 cup fine polenta or yellow cornmeal
1/2 cup corn kernels
1/2 coarsely grated fontina plus 3 tablespoons for sprinkling
2 tablespoons sour cream or creme fraiche
1/4 cup prepared tomato sauce or tomato puree
4 large eggs
parsley, chives, salt and pepper

Directions:
Directions:
Heat the oven to 400 degrees.
Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 more, continuing to stir regularly. Add 1/2 cup cheese and stir until melted, then season well with salt and pepper. Add the sour cream and stir until partially combined.
Coat a 1 quart baking dish or an 8 to 8 inch oven safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato, swirl them unevenly into the polenta, so that there are pockets of tomato throughout.
Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with sale and pepper then sprinkle with the 3 tablespoons of cheese. Bake in the heated oven until the whites are firm.
Sprinkle with parsley or chives.

Number Of Servings:
Number Of Servings:
2 large or 4 petite
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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