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Before you jump to Cheesy breakfast polenta with eggs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets require much work and will significantly alter the way they live and eat. In reality, though, simply making a few small changes can positively impact day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably choose many items out of habit. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.
Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to cheesy breakfast polenta with eggs recipe. You can have cheesy breakfast polenta with eggs using 9 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Cheesy breakfast polenta with eggs:
- Prepare polenta
- Take 1 2/3 cup chicken broth
- Prepare 2 1/2 tbsp salted butter
- Provide 2 large eggs
- Take 1 tsp salt
- Provide 1 tbsp chopped chives
- Take 1 cup whole milk
- Use 1 1/4 cup yellow corn meal
- Take 1 1/4 cup shredded cheddar cheese plus 2 tablespoons
Instructions to make Cheesy breakfast polenta with eggs:
- In a sauce pan bring broth and butter to a boil.
- In a bowl, combine milk and corn meal and mix well.
- Slowly add corn meal to boiling broth.
- Whisk continuously until mixture returns to boil, then reduce to low.
- Cook 10 minutes or until it thickens, slowly whisking.
- Remove from heat and add one and one quarter cup of cheese.
- Pour mixture into two individual greased oven proof bowls. Crack one egg in the center of each bowl. With a spoon, make a well for egg to sit in.
- Bake in a preheated 400°F oven just until egg sets, just a few minutes. If the yolk stays soft or a little runny all the better.
- Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.
- Enjoy!
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