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

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Notes about this recipe

  • pattyatbryce on February 28, 2026

    Very nice dish. Definitely plan on broiling top. Next time, I'll individual ramekins to bake 4 servings. Two eggs with all of the cheese would be too much for us.

  • 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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