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 ;)!
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Love polenta! I’ve never thought to serve it this way, love this idea!
Thanks Lauren! Hope you give it a try 🙂