Baked Eggs with Creamy Polenta, Spinach & Garlic
- 1 cup polenta or fine-ground cornmeal
- 1 teaspoon salt
- 1 loosely-packed parmesan cheese, plus extra for topping
- 1/2 cup whole milk
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- Pinch red pepper flakes
- 10 ounces baby spinach
- 8 large eggs
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (10 ounces)
- Garlic (4 cloves)
- Cooking & Baking
- Olive oil (2 teaspoons)
- Polenta or fine-ground cornmeal (1 cup)
- Red pepper flakes (1 Pinch)
- Salt (1 teaspoon)
- Dairy
- Parmesan cheese, loosely-packed (1)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs, large (8)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published September 3, 2012 (5 months ago).
89 people saved this recipe.
