Breakfast Polenta with Feta and Scallions

Author:
Publish date:
Breakfast Polenta Bake

Feel free to use feta or ricotta in this recipe—they both work beautifully. It’s a great breakfast made ahead of time and eaten on the go, but it is also a delicious side dish to any meal.     

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • Cooking spray
  • 2 eggs
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 cup cornmeal
  • ½ cup Parmesan cheese
  • ½ cup Tnuva crumbled feta

  • 3 scallions, chopped
  • 1 cup chopped frozen spinach, thawed and squeezed dry

Preparation

1. Preheat the oven to 425°F. Spray a 9- x 13-inch baking dish with cooking spray. 

2. In a large mixing bowl, lightly whisk 2 eggs.

3. Add water and salt and whisk again.

4. Add cornmeal, parmesan, and feta, whisk well.

5. Mix in scallions and spinach and spoon into prepared baking dish. 

6. Bake at 425°F for 25 minutes.

7. Let cool for 10 minutes before slicing and serving warm, at room temperature or cold.

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD. 

Nutrition Information

  • Serving Size: 6
  • Calories: 180
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 80 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 700 mg