Tuscan Polenta Brunch Bake
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Tuscan Polenta Brunch Bake
Tuscan Polenta Brunch Bake
Nonstick cooking spray
2 cups Imagine Vegetable Broth
3/4 cup polenta
1/2 cup Organic Valley Shredded Parmesan Cheese, divided
1 tsp. Simply Organic Garlic Salt, divided
7 Organic Valley Large Brown Eggs
3/4 cup Organic Valley Shredded Mozzarella Cheese
1/3 cup Lowfat cottage cheese
1/4 cup chopped roasted red bell peppers
1 tsp. Simply Organic Basil

Prep: 25 minutes, Chill: 15 minutes, Cook: 50 minutes, Serves: 8

1. Preheat oven to 400°F and spray a 9-inch springform baking pan with cooking spray.

2. Bring broth to a boil in a medium saucepan. Stir in polenta in a steady stream, stirring constantly. Cook and stir over medium heat for 2 minutes; stir in 1/4 cup Parmesan cheese and 1/2 tsp. garlic salt and set aside for 10 minutes.

3. Press mixture onto the bottom and sides of prepared pan and refrigerate for 15 minutes.

4. Spray with cooking spray and bake for 15 minutes.

5. Reduce oven temperature to 350°F. Stir remaining Parmesan and garlic salt into eggs, then stir in remaining ingredients. Pour into polenta crust and bake for 30 minutes or until center is set.

Nutritional Information:
220 calories, 15 g protein, 8 g total fat (3 g sat., 0 g trans), 21 g carbohydrate, 2 g fiber, 2 g sugar, 220 mg cholesterol, 560 mg sodium, 4.6 points