Tuesday, July 6, 2010

Gluten Free Polenta Breakfast Casserole

NOTE: because of the polenta on the bottom of the casserole, potatoes can be omitted in this recipe and it will still taste delicious! It's the chef's prerogative. :)

Here is a link to the original recipe:


My adaptation:

1/2 C sweet or yellow onion, diced small
3 cloves of garlic, mincedl
salt and pepper
1 large tomatos, chopped and seeded
1 handful of spinach, washed well
1 large portobello mushroom
3/4 C fresh parsley and cilantro
(or you can use fresh basil if you prefer), minced, to taste
1/2 can black beans, rinsed thoroughly and quickly patted dry
2 tubes of polenta, sliced into rounds
(health food stores and Trader Joes carry these)
10 eggs
Butter or oil for sautéing
1/2 cup grated Parmesan cheese (plus more for top)
1/2 cup shredded sharp cheddar cheese (plus more for top)
sour cream and pico de gallo

Fry the polenta rounds in olive oil until golden brown. Fry onions, garlic herbs and mushroom in olive oil (you can do this the night before to save time).

Place 2 layers of fried polenta rounds in the bottom of the lightly greased casserole dish, so they are wedged in as well as you can, preferably with no space in between (doesn't matter if they look ugly. haha). Pour the black beans over the polenta, then the put the onion mixture on top of that.

In a large bowl, beat the eggs. Then mix in the tomatoes, spinach and cheese to the eggs. Pour all into the casserole dish. salt and pepper to taste. Cover with extra cheese.

Bake at 350 until eggs are done! Cut into squares (or triangles, depending on your baking dish you are using. :) ) and serve with sour cream and pico de

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