Polenta-baked eggs with corn, tomato, and fontina

Page 28

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

This was an amazing breakfast and even hubby enjoyed it. I took her suggestion and used some local stone ground grits instead of polenta. I did over cook my eggs but hubby likes them that way. I had planned on scooping mine out and baking his longer but when I put it under the broiler to brown it finished cooking them. It was still delicious.

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