Categories: eggs

Ingredients

• 4 cups unsalted vegetable broth
• 1 cup polenta or coarsely ground yellow cornmeal
• 2 cups shredded sharp cheddar cheese
• 1/4cup sour cream
• 1/2 tsp. coarse salt
• 1/4 tsp. pepper
• 1 cup no-salt-added marinara sauce
• 12 eggs
• 12 slices Tuscan cheddar, tomato basil cheddar or sharp cheddar, cut 1/8 inch thick
• 1/4 cup chopped fresh basil

Directions

1. Heat oven to 400 degrees.
2. Coat a large (2 quart) shallow baking dish with cooking spray. Place on a baking sheet.
3. Bring broth to a simmer in a large saucepan and slowly whisk in polenta, making sure there are no lumps. Reduce heat to low and cook, stirring constantly, 15 minutes or until mixture is very thick and smooth. Remove from heat, stir in the 2 cups shredded cheddar cheese and the sour cream until smooth. Remove from heat; stir in the 2 cups shredded cheddar cheese and the sour cream until smooth. Season with salt and pepper
4. Spoon polenta mixture into prepared dish. Top with marinara sauce, spreading evenly. Carefully break eggs on top of sauce. Top each egg with a slice of cheese. Bake 10 minutes or until eggs are cooked as desired. Remove from oven; let stand 5 minutes. Sprinklw eith basil.

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