Breakfast Polenta Squares with Spinach & Bacon

These squares are certainly sturdy enough to go with you to work in a lunch container or plastic bag. They taste good cold, warm, or hot, and they'll give you breakfast all week long. Experiment with other flavors, too — like Gruyere and ham, or kale and chopped red pepper.
Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • 1

    tablespoon unsalted butter, softened

  • 3

    ounces bacon or pancetta, diced

  • 1

    small white onion, diced

  • 3

    ounces baby spinach, roughly chopped

  • 4

    large eggs, beaten

  • 2

    cups milk (any fat content)

  • 4

    cups water

  • 1 1/2

    cups coarse cornmeal

  • 2/3

    cup shredded Parmesan cheese, divided

  • 1/2

    teaspoon salt

  • Freshly-ground black pepper

Directions

Preheat the oven to 350°F and butter an 8x8x2-inch square dish with the butter. Cook the bacon or pancetta in a deep skillet over medium heat until crispy around the edges, 8 to 10 minutes. Add the onion and cook for an additional 3 to 4 minutes or until the onion has softened. Stir in the spinach and cook briefly, just long enough to barely wilt the spinach. Remove the skillet from the heat. Beat the eggs in a large bowl and whisk in the milk and water, then whisk in the cornmeal and 1/3 cup of Parmesan cheese. Fold in the cooked bacon and spinach mixture, along with the salt and a generous quantity of black pepper. Pour into the prepared baking dish (the dish will be quite full). → Make-Ahead Note: At this point the casserole could be covered and refrigerated overnight, then baked in the morning. Bake uncovered for 45 to 55 minutes. Stir twice while baking, at the 15-minute and 30-minute marks. Remove from the oven when the polenta looks firm and a knife comes out clean. Sprinkle the remaining 1/3 cup Parmesan over top while the casserole is still hot. Serve warm, cold, or hot. Leftovers will keep in a covered container in the refrigerator for up to 5 days.

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