Polenta-baked eggs with corn, tomato, and Fontina from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 28) by Deb Perelman

  • Fontina cheese
  • corn
  • polenta
  • sour cream
  • eggs
  • tomato sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BeckyLeJ on February 25, 2018

    Flavors were good, but I had some issues with this recipe that we’re totally my own fault: I used a narrower casserole dish, which caused the eggs to run into one another and create a solid layer of egg over the whole dish. By the time the egg whites had cooked, the yolks were also cooked completely through. Next time, I’ll use a shallow dish.

  • southerncooker on January 24, 2018

    Delicious! I used stone ground grits.

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