Recipes|Featured Main
Shakshuka Polenta Casserole
Difficulty Level: Intermediate
-
Prep Time:5 Minutes
-
Cook Time:PT40M35 Minutes
-
Yield:6 Servings
Ingredients
- 6 cups vegetable or chicken broth
- ½ teaspoon salt
- 2 cups dried polenta
- 32 ounces of your favorite spicy tomato sauce
- 6 eggs
- ¼ chopped fresh Italian parsley
- 1419.53ml vegetable or chicken broth
- 2.13g salt
- 473.18ml dried polenta
- 907.18g of your favorite spicy tomato sauce
- 6 eggs
- 0.25 chopped fresh Italian parsley
Not your average casserole, this dish uses the creamy polenta as a base to carry rich spicy flavors. Unique ingredients, but with all the comfort and warmth you’d expect!
Preparation
STEP 1
Preheat oven to 350°F. Bring broth and salt to a boil in a medium stockpot. Reduce heat and slowly whisk in polenta. Simmer gently, stirring frequently, for about 20 minutes or until mixture is very thick.
STEP 2
While polenta is cooking, warm tomato sauce.
STEP 3
Pour cooked polenta into an oiled 9x13 baking dish. Top with warm tomato sauce.
STEP 4
Use the back of a spoon or ladle to make 6 shallow wells on top. Gently crack an egg into each well. Bake 10-15 minutes or until egg whites are cooked and yolks are still runny.
STEP 5
Remove from oven, top with parsley and serve warm.