Creamy dreamy polenta adds wonderful texture to this brunch dish from @LorindaBreeze
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Recipe makes 4 individual servings (or one large casserole)
1 cup polenta
1 teaspoon salt
1 tbsp butter or olive oil
1 cup marinara sauce
1 cup sharp cheddar cheese
Preheat the oven to 400˚ F. Bring 4 cups water to a boil over high heat and add salt. Pour cornmeal slowly into the water stirring with a whisk or wooden spoon. Turn to low heat and continue stirring until it thickens (about 30 minutes). Stir in butter or olive oil.
Heat marinara over the stove. Pour 1/4 cup of marinara into each of the four ramekins (or individual casserole dishes) and divide the hot polenta on top of the marinara. Divide the cheese between the four casseroles, spreading it over the polenta.
Crack an egg on top of each dish and put them in the oven to bake. Bake for 15 - 20 minutes, or until the white is solid and the yolk is cooked the way you like it.
When they are ready to serve, add a dollop of creme fraiche on top and some fresh basil and thyme. Add a few grinds of fresh pepper and a sprinkle of smoked paprika. Enjoy!