🐟 Fresh or Frozen Seafood for Lent
Shop Now >

Polenta Breakfast Casserole

There’s nothing better than a breakfast casserole.

1 hr 15 mins
8 Serving(s)
Polenta Breakfast Casserole


  • Schnucks nonstick cooking spray
  • 8 slices Schnucks hardwood smoked bacon, cut into 1/2 inch pieces
  • 3 1/2 cups less-sodium chicken broth
  • 1 cup Schnucks vitamin D whole milk
  • 2 tbsp. Schnucks unsalted butter
  • 1 tbsp. fresh thyme leaves, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 3/4 cups yellow cornmeal
  • 1 cup Schnucks shredded reduced-fat sharp Cheddar cheese
  • 1 cup roasted red peppers, drained and chopped
  • 1/2 cup green onions, thinly sliced
  • 8 Schnucks large eggs


  1. Preheat oven to 325 degrees Fahrenheit. Spray 13 x 9" glass or ceramic baking dish with cooking spray. In 4-5 quart saucepan, cook bacon over medium heat 5-6 minutes or until bacon is crisp, stirring frequently; discard bacon drippings.
  2. To same saucepan with bacon, add broth, milk, butter, thyme, salt and black pepper; heat to boiling over medium-high heat. With whisk, gradually stir in cornmeal until incorporated; reduce heat to medium-low and cook 4-5 minutes or until thick, stirring frequently. Remove from heat; stir in cheese, roasted red peppers and onions.
  3. Evenly spread polenta mixture in prepared dish. With back of large spoon, make 8 evenly spaced wells in polenta mixture. Bake 15 minutes. Remove dish from oven and press polenta again with back of spoon to make wells large enough to hold eggs.
  4. Carefully crack eggs, 1 at a time, into small cup. Slowly slide 1 egg into each well; cover with aluminum foil. Bake 15-18 minutes longer or to desired doneness; let stand 5 minutes. Cut into 8 squares to serve.

Nutrition Facts

381 Calories Per ServingFat: 21gSaturated Fat: 11gCholesterol: 233mgSodium: 892mgCarbohydrates: 25gFiber: 3gSugars: 4gProtein: 21g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe