Salame Polenta Egg Casserole
Baked polenta gets an upgrade thanks to COLUMBUS® Genoa Salame. A perfect complement to smooth and silky eggs and fontina cheese, the aromatic and soft salame is spread throughout the polenta and tops the casserole, balanced by a hearty helping of freshness from baby kale and basil.
Ingredients
- 4 ounces
sliced COLUMBUS® Genoa Salame, chopped
- 1/2 cups
quick-cooking polenta
- 1 teaspoon
salt
- 1 1/2 cups
whole milk
- 4 ounces
shredded fontina cheese
- 2 tablespoons
butter
- 6
eggs
-
Ground black pepper
- 1 cup
packed baby kale leaves
-
Fresh basil leaves
Directions
Heat oven to 375°F. Lightly spray 7 x 11-inch baking pan with non-stick cooking spray.
In medium skillet over medium heat, sauté chopped salame 4 to 5 minutes, stirring occasionally, until beginning to crisp. Remove to a paper towel lined plate.
In large saucepan over high heat, bring 4 1/2 cups water to boil. Gradually whisk in polenta and salt. Cook 3 to 4 minutes, stirring constantly, or until polenta bubbles and pulls away from sides of pan. Vigorously stir in the milk, cheese and butter until smooth and creamy. Stir in 1/2 of the prepared salame.
Spread polenta onto bottom of prepared pan. Using back of spoon, create 6 shallow wells in polenta. Crack eggs into wells. Sprinkle with pepper. Bake 12 to 15 minutes, or until eggs are set.
Top with kale, basil and remaining prepared salame.