Baked Polenta with Herbs and Eggs

Looking to try something different for dinner or brunch? This delicious meal is great way to switch up your routine. Cornmeal mixed with greens, herbs, parmesan and flavorful broth bakes into a creamy polenta, which is topped with eggs for added protein. Baking polenta rather than cooking on the stovetop is a timesaver and a game-changer!

Baked Polenta with Herbs and Eggs

Makes 6 servings
  • ¾ cup coarse yellow cornmeal
  • 3 cups coarsely chopped spinach (loosely packed)
  • ¼ cup chopped cilantro, loosely packed (reserve 1 tablespoon for garnish)
  • 4 green onions, thinly sliced (reserve 2 tablespoons for garnish)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • ½ cup grated parmesan cheese
  • 1 ½ cups low fat milk
  • 1 ½ cup chicken broth
  • 6 eggs
  • ¼ cup low fat feta crumbles
  • 1 tablespoon olive oil
  • Preheat oven to 375 degrees. Lightly grease a deep 10-inch skillet with oil or spray with pan spray and set aside.
  • In a large bowl, mix together cornmeal, spinach, cilantro, green onions, salt, pepper, garlic and parmesan. Pour into skillet, then add milk and broth. Stir gently to mix thoroughly, then cover and bake for 20 minutes.
  • Give the mixture another stir, then cover and return to the oven for another 20 minutes, at which point the polenta should be thickened and cooked through.
  • Remove pan from the oven and increase heat to 425 degrees.
  • Using the back of a spoon, make 6 ‘wells’ in the polenta mixture, then crack eggs and drop one into each well. Sprinkle with feta cheese.
  • Cover the pan, return to the oven, and bake until eggs are set to your liking – about 10-12 minutes.
  • Before serving, drizzle with olive oil and sprinkle with reserved cilantro and green onions.

Makes 6 servings.

Nutrition Facts

Per serving (Makes 6 servings)

Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND –Sr.Director, Worldwide Nutrition Education and Training

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and received her M.S. in food science and nutrition from Colorado State University. She is a registered dietitian, holds two board certifications from the Academy of Nutrition and Dietetics as a certified specialist in sports dietetics, and a certified specialist in obesity and weight management, and is a Fellow of the Academy.