Do you ever open up your pantry and wonder what’s for dinner? Or want something different for breakfast on Saturday morning? This herb and polenta egg bake is here for you. Most people have eggs as a staple in their refrigerator, and I highly recommend you add polenta as a pantry staple for yourself. It has a long shelf life, cooks in just a few minutes, and is a versatile option for any meal. Polenta is there for you when you don’t know what to make for dinner, or you got home from work way later than expected and if you don’t make dinner soon you’ll be eating stale chips and salsa for dinner. Keep polenta in your pantry for those moments!
Polenta cooks really quickly. Once you stir in some fresh herbs and cheese, you can scoop it into some oven safe dishes, crack an egg in, and bake until the egg is set. Top with some shredded parmesan cheese and a few cracks of fresh pepper and dinner (or breakfast, or brunch) is served!
I grow fresh herbs in my garden and they always do really well, and something about adding fresh herbs to dishes just makes them taste summery. I grow chives, oregano, thyme, mint, and rosemary. Sadly my basil didn’t do well this year, but I can pick up an enormous bunch of basil for $1 at a local farmstand. Can’t beat that! I’m adding fresh herbs to everything and have two big batches of pesto in my freezer to enjoy when it’s cold and rainy this winter and I want a little taste of summer.
This herb and polenta egg bake is really the most versatile dish and perfect for any meal. Add some polenta to your pantry and you can enjoy it anytime!
- 2 cups water
- ¾ tsp. salt
- ½ cup polenta
- 2 oz. goat cheese
- 3 tbsp. chopped fresh herbs (I used thyme, basil, oregano, and rosemary)
- 2 eggs
- ¼ cup grated parmesan cheese
- Freshly ground black pepper
- Preheat oven to 350 degrees Fahrenheit. Spray two 6 inch ramekins or other small baking dishes with nonstick cooking spray.
- Bring water to a boil and add salt. Whisk in polenta and cook until bubbling and thick.
- Stir in goat cheese and fresh herbs.
- Divide polenta in between prepared dishes and make a small well in each dish. Carefully crack eggs into the well. Bake for 10-15 minutes until eggs are set.
- Let cool for 5 minutes, then top with Parmesan cheese and freshly ground black pepper. Serve immediately.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply