This skillet-baked polenta and eggs is ideal comfort food: creamy, savory, cheesy, and (best of all) budget-friendly.
One of my favorite lazy night dinners is shashuka: eggs poached in tomato sauce. Not only is it easy on the wallet (eggs are my go-to cheap protein source), but you get serious flavor with such simple, pantry-staple ingredients. This skillet-baked polenta and eggs is basically and upgraded, more filling version of shashuka.
To make this comforting skillet, simply cook polenta on the stove and stir in some cheese. When fully cooked, top the polenta with pasta sauce (homemade is best, but in a pinch I’ve used jarred sauce) and crack a few eggs on top. Pop in the oven for about 10-12 minutes, until the egg whites are set. For presentation-sake you can serve straight from the skillet. But when it’s just Bry and I tend to just portion out into shallow bowls.
While not the prettiest dinner, I assure you it’s so creamy and comforting that you won’t care.
Tonight is night 1 of Bry’s birthday celebrations. It’s a surprise so in case he reads this I don’t want to ruin anything, but you can bet that food will be a key part of the plan!
So here’s a toast to my partner in crime, with two more food-filled nights to come ;)!
Skillet-Baked Polenta and EggsPrint Recipe
- 2 cups water
- ½ cup polenta
- ½ tsp salt
- 2-4 tablespoons freshly grated parmesan cheese
- ½ cup pasta sauce (homemade or jarred)
- 2-4 eggs
- Salt and pepper to taste
In a cast-iron skillet, bring 2 cups of water (plus ½ tsp salt) to a boil. Once boiling, reduce heat to low and whisk in polenta. Continue to whisk until polenta begins to thicken, about 1-2 minutes. Once thickened, cover and cook for 20-30 minutes, or until thick and creamy. Be sure to check about every 5-10 minutes, giving it a good stir each time. My polenta was ready in 20 minutes, but on other stoves it’s taken me closer to 25 minutes.
While polenta is cooking, preheat oven to 375F.
Once polenta is cooked, stir in cheese and add a dash of salt and pepper.
Pour sauce evenly over the polenta then using a spoon make 2-4 wells in the polenta (depending on how many eggs you’re using). Crack eggs into wells then carefully transport skillet to the oven. Bake for 10-12 minutes, or until egg whites are set but yolks still a bit runny.
Remove from oven and dig in!
Nutrition facts for 1/2 recipe (using 4 tablespoons cheese and 2 eggs): 321 calories, 3 g saturated fat, 43 g carbohydrate, 5 g fiber, 15 g protein