Parmesan Polenta and Eggs

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Parmesan Polenta and Eggs

Parmesan Polenta and Eggs
6 cups water
3 tbsp. butter, divided
2 tbsp. Better Than Bouillon Chicken Base
1 tsp. dried basil or Italian seasoning
1/4 tsp. garlic powder
1 cup polenta
8 eggs
1/3 cup Raleys Shredded Parmesan Cheese
Snipped fresh basil (optional)

Prep: 10 minutes, Cook: about 40 minutes, Serves: 8

1. Bring water, 2 tbsp. butter, chicken base, basil and garlic powder to a boil in a medium saucepan. Stir in polenta; cook over medium-low heat for 25 minutes, stirring frequently.

2. Preheat oven to 400°F and spread remaining butter into eight 1½ cup ramekins or other small oven-safe dishes. Place equal amounts of polenta in each dish; let cool to firm slightly.

3. Make a well in the center of each with the back of a spoon and drop an egg into each well. Sprinkle with cheese and bake for 13 to 15 minutes, depending on doneness of eggs. Sprinkle with snipped basil, if you like.

Nutritional Information:
Nutrition per serving: 230 calories, 12 g protein, 13 g total fat (6 g sat., 0 g trans), 17 g carbohydrate, 2 g fiber, 2 g sugar, 255 mg cholesterol, 780 mg sodium, 5 points


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