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Polenta Breakfast Casserole


Nonstick cooking spray
1 package (4 ounces) Fiorucci® Diced Pancetta
5 cups whole milk
3 tablespoons unsalted butter
½ teaspoon fresh ground black pepper plus additional for garnish
2 cups polenta
1 package (4 ounces) sliced Fiorucci® Genoa Salami, chopped
1 package (3 ounces) sliced Fiorucci® Prosciutto, chopped
2 cups baby kale
2 cups baby spinach
½ cup chopped red onion
⅓ cup shredded aged Parmesan cheese
8 large eggs
2 tablespoons chopped fresh basil


Prep: 25 minutes |  Bake: 50 minutes

Step 1

Preheat oven to 325°; spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large saucepot, cook pancetta over medium-high heat 4 minutes or until crisp, stirring frequently; transfer pancetta to paper towel-lined plate.

Step 2

In same saucepot, heat milk, butter and pepper to a simmer over medium heat; gradually whisk in polenta until incorporated. Reduce heat to low; cook 5 minutes or until thickened, stirring frequently. Remove from heat; stir in salami, prosciutto, kale, spinach, onion and cheese.

Step 3

Spread polenta mixture in prepared dish; with back of large spoon, make 8 evenly spaced wells in polenta mixture and bake 15 minutes.

Step 4

Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into wells. Cover with aluminum foil; bake 35 minutes or until eggs are just set. Sprinkle with pancetta and cut into squares; serve garnished with basil and pepper.

Approximate nutritional values per serving (1 square): 496 Calories, 28g Fat (12g Saturated), 246mg Cholesterol, 927mg Sodium, 37g Carbohydrates, 3g Fiber, 9g Sugars, 23g Protein