Polenta-baked eggs with corn, tomato, and fontina
Cookbook
Page 28
Course: Breakfast/Brunch
Photo by southerncooker
Photos (1)
southerncooker
Reviews
1 reviews,
average rating 5.0 / 5
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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.