Save time in the morning with this breakfast you can prep the night before.
Serving Size
1 egg 1 cup polenta
Servings
4
Prep Time
1 hour
Cook Time
1 hr 30 min
Health Benefit
Ingredients
Directions
- Bring water and milk to a boil in a large soup pot. Reduce to a simmer and whisk in cornmeal. Return to a boil again, stirring occasionally, about 5 minutes. Reduce to a simmer and cook, stirring occasionally until the grits are thick and tender, about 40 minutes. Stir in Parmesan (reserve 2 tablespoons for later use), butter, and black pepper. Pour grits into a glass pie dish or 8” x 8” inch casserole dish. Let cool and then cover. Refrigerate overnight.
- Preheat oven to 375°F. Remove grits from refrigerator and let sit out for 10 minutes. With the back of a spoon, make four wells in the surface of the grits, about a 1/2-inch deep. Crack an egg into each well. Sprinkle with remaining 2 tablespoons Parmesan. Bake until eggs are set and grits are warmed through, about 15-20 minutes.
Recipe Nutrition
Calories
281.6
Fat
9.8
Saturated fat
4.2
Polyunsaturated fat
1.6
Monounsaturated fat
3.2
Cholesterol
198.4
Sodium
365
Fiber
2.3
Protein
18.2
