Cheesy breakfast polenta with eggs

Name: Cheesy breakfast polenta with eggs
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 2/3 cup chicken broth; 2 1/2 tbsp salted butter; 2 large eggs; 1 tsp salt; 1 tbsp chopped chives; 1 cup whole milk; 1 1/4 cup yellow corn meal; 1 1/4 cup shredded cheddar cheese plus 2 tablespoons

Taylor Topp Comacho @Tay68cancook

USA

So good, enjoy for breakfast or brunch!

Taylor Topp Comacho @Tay68cancook

USA

So good, enjoy for breakfast or brunch!

Saved

Ingredients

15 mins

2 servings

polenta
1 2/3 cupchicken broth
2 1/2 tbspsalted butter
2 largeeggs
1 tspsalt
1 tbspchopped chives
1 cupwhole milk
1 1/4 cupyellow corn meal
1 1/4 cupshredded cheddar cheese plus 2 tablespoons

Saved

Steps

15 mins

1

In a sauce pan bring broth and butter to a boil.
2

In a bowl, combine milk and corn meal and mix well.
3

Slowly add corn meal to boiling broth.
4

Whisk continuously until mixture returns to boil, then reduce to low.
5

Cook 10 minutes or until it thickens, slowly whisking.
6

Remove from heat and add one and one quarter cup of cheese.
7

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.
8

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.
9

Garnish with remaining cheese, chives, a dash of salt,if you prefer and white pepper.
10

Enjoy!