Breakfast Polenta Casserole
This breakfast polenta casserole features bacon (or sausage!), spinach, and cheese for a decadent but simple start to your day!
Ingredients
- 1/2 large yellow onion (about 1 cup after dicing)
- 4 slices thick-cut bacon (or 2-3 breakfast sausage links)
- 2 cups whole milk
- 2 cups chicken broth
- 1 cup dry yellow cornmeal (polenta)
- 1 tsp garlic powder
- 1 bunch fresh spinach
- 1 6-oz container greek yogurt (about 1/2 cup)
- salt + pepper, to taste
- 4 eggs
- 3/4 cup shredded cheese of choice
Instructions
- Preheat oven to 450. Lightly grease a 9x9 baking pan.
- Medium dice the yellow onion and set aside. Roughly chop bacon into bite-sized pieces.
- Heat a large pot over medium heat. Cook bacon for 5-10 minutes, or until crispy. Cook your bacon a little crispier than you normally would, as it will soften over the rest of the cooking process.
- Add onions to the pot and cook for another 7 or so minutes, until translucent. Stir often to scrape up any browned bits.
- Add milk and chicken broth to the pot and stir. Bring to a boil.
- Lower the heat to simmer and whisk in yellow cornmeal and garlic powder. Pour the cornmeal slowly and evenly, and use a whisk to prevent clumping. Cook for 20 minutes, stirring often.
- Tear the spinach leaves from the stems and stir them into the pot along with the greek yogurt. Cook for another 5 minutes, stirring occasionally.
- Remove from heat. Add salt and pepper to taste (I almost never need to add salt at this point). Stir in eggs.
- Pour the mixture evenly into the greased baking pan. Sprinkle the top with cheese. Cover with aluminum foil.
- Bake for 20-25 minutes covered; remove foil and bake for another 5 minutes uncovered. Divide into 4 portions and serve.