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Breakfast Polenta Squares with Spinach & Bacon Recipe

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★★★★★

4.7 from 150 reviews

These Breakfast Polenta Squares with Spinach & Bacon combine creamy baked polenta with crispy bacon, tender spinach, and Parmesan cheese for a savory start to your day. Baked to golden perfection, they can be served warm, cold, or reheated, making a versatile and satisfying breakfast or brunch option.

Ingredients

Scale

For the Bacon and Vegetables

  • 6 slices bacon
  • 1 cup chopped onion
  • 2 cups fresh spinach

For the Polenta Base

  • 6 large eggs
  • 1 cup milk
  • 1 cup cornmeal (polenta)
  • 2/3 cup grated Parmesan cheese, divided
  • Salt, to taste
  • Generous black pepper, to taste
  • 4 cups boiling water

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking during baking.
  2. Cook Bacon and Vegetables: In a deep skillet over medium heat, cook the bacon for 8 to 10 minutes until crispy around the edges. Add the chopped onion and cook for an additional 3 to 4 minutes until softened. Stir in the spinach and cook for about 30 seconds until just wilted. Remove the skillet from the heat.
  3. Mix Polenta Batter: Beat the eggs in a large bowl, then whisk in the milk. Gradually whisk in the cornmeal and 1/3 cup of Parmesan cheese to form a smooth mixture.
  4. Combine Ingredients: Fold the cooked bacon, onion, and spinach mixture into the polenta batter. Season with salt and a generous amount of black pepper, mixing gently to combine.
  5. Prepare for Baking: Pour the mixture into the prepared baking dish. At this point, you may cover and refrigerate it overnight if needed for convenience.
  6. Add Boiling Water and Bake: When ready to bake, pour the 4 cups of boiling water into the dish with the polenta mixture. Whisk thoroughly to combine. Bake uncovered for 50 to 60 minutes. After 20 minutes, whisk the polenta thoroughly, moving it from the edges to the center and vice versa to ensure even cooking.
  7. Finish Baking and Serve: Continue baking until the polenta is firm and golden-brown on top, and a knife inserted comes out clean. Immediately sprinkle the remaining 1/3 cup Parmesan cheese over the hot casserole. Serve warm, cold, or reheated. The polenta will be soft when hot and will firm up as it cools. Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Notes

  • You can prepare the polenta batter ahead of time and refrigerate overnight to save morning time.
  • Be sure to whisk the polenta mixture during baking to prevent uneven cooking and ensure a creamy texture.
  • Use freshly grated Parmesan for optimal flavor.
  • This dish can be served as a warm breakfast casserole or cooled and cut into squares for easy grab-and-go meals.
  • Leftovers keep well refrigerated for up to 5 days.

Keywords: Polenta, Breakfast, Bacon, Spinach, Parmesan, Baked Polenta, Savory Breakfast Casserole

Find it online: https://thefoodrecipe.com/breakfast-polenta-squares-with-spinach-and-bacon-recipe/