Today’s Spinach, Bacon and Polenta Casserole is an easy and inexpensive breakfast option that also works well at any time of day.
Serves: 12 servings
Time: 75 minutes
- 5 rashers of bacon, diced
- 1 small white onion, diced
- 90g fresh baby spinach, roughly chopped
- 4 large eggs, beaten
- 2 cups whole milk (whole milk seems to work best!)
- 2 cups coarse cornmeal or polenta
- 2/3 cup shredded Parmesan cheese, divided
- 1 teaspoon salt
- freshly ground black pepper
- 4 cups boiling water
Preheat the oven to 160C and lightly grease a 33 x 23cm baking dish.
In a large, heavy fry pan, cook bacon over medium heat until crispy around edges, about 8-10 minutes. Add in the onion and cook until soft, about 4 minutes. Add spinach to the mixture and cook until just wilted, about 30 seconds. Remove from heat.
Whisk eggs and milk in a large mixing bowl. Stir in cornmeal and 1/3 cup of Parmesan cheese. Gently fold in the bacon mixture. Add in a bit of salt and a good dose of black pepper. Pour mixture into a prepared dish. (If desired, the uncooked casserole can be covered and refrigerated overnight. You can then bake it in the morning).
When ready to bake, whisk through 4 cups of boiling water into the dish. Bake uncovered for 50–60 minutes.
After 20 minutes, whisk the casserole well, scraping the baked polenta from the edge of the pan to the centre to allow for even baking throughout the casserole. Bake until polenta is firm and golden brown. A knife when inserted should come out clean. Sprinkle with the rest of the Parmesan cheese while still hot. Serve hot, warm or cold. Polenta will firm up as it cools.
The casserole can be kept covered in a refrigerator for up to five days.