Polenta Breakfast Casserole
Active Time: 40 minutes
Total Time: 1 hour 15 minutes • Serves: 8
Schnucks nonstick cooking spray
8 slices Schnucks hardwood smoked bacon (about 1/2 pound), cut into 1/2-inch pieces
2 cans (14.5 ounces each) less-sodium chicken broth (3-1/2 cups)
1 cup Schnucks vitamin D whole milk
2 tablespoons Schnucks unsalted butter
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-3/4 cups yellow cornmeal
1 package (8 ounces) Schnucks shredded reduced-fat sharp Cheddar cheese (2 cups)
1 jar (12 ounces) roasted red peppers, drained and chopped (about 1 cup)
5 green onions, thinly sliced (about 1/2 cup)
8 Schnucks large eggs
1. Preheat oven to 325°F. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In 4- to 5-quart saucepan, cook bacon over medium heat 5 to 6 minutes or until bacon is crisp, stirring frequently; discard bacon drippings.
2. To same saucepan with bacon, add broth, milk, butter, thyme, salt and black pepper; heat to boiling over medium-high heat. With whisk, gradually stir in cornmeal until incorporated; reduce heat to medium-low and cook 4 to 5 minutes or until thick, stirring frequently. Remove from heat; stir in cheese, roasted red peppers and onions.
3. Evenly spread polenta mixture in prepared dish. With back of large spoon, make 8 evenly spaced wells in polenta mixture. Bake 15 minutes. Remove dish from oven and press polenta again with back of spoon to make wells large enough to hold eggs.
4. Carefully crack eggs, 1 at a time, into small cup. Slowly slide 1 egg into each well; cover with aluminum foil. Bake 15 to 18 minutes longer or to desired doneness; let stand 5 minutes. Cut into 8 squares to serve.
Each serving: about 381 calories, 21 g total fat (11g saturated), 233 mg cholesterol, 892 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g sugars, 21 g protein