Polenta With Fontina and Eggs — Meatless Monday

CheesyPolenta_189.tif

CheesyPolenta_189.tif

Food Stylist: Jamie Kimm Prop Stylist: Paige Hicks , Food Stylist: Jamie Kimm Prop Stylist: Paige Hicks

Photo by: Christopher Testani , Christopher Testani

Christopher Testani , Christopher Testani

Similar to Southern-style grits, traditional Italian polenta is made from dried corn and churns out rich and creamy results after simmering for a while in liquid, often water or stock. Many classic recipes feature a how-to for making polenta from scratch, but the process can be challenging to tackle on a hectic weeknight. Luckily, most grocery stores now sell prepared polenta in firm, chilled tubes, and these go-to conveniences make easy time-savers when you're in a hurry.

Food Network Magazine relies on premade polenta to prepare its simple recipe for Polenta With Fontina and Eggs (pictured above) in only 40 minutes. After making a basic tomato sauce with garlic and a pinch of red pepper flakes, add sliced, seared polenta discs to the same pan, crack some eggs on top and finish with grated fontina cheese. Just a few minutes in the oven is all it takes to set the eggs and melt the cheese, delivering a hearty, one-skillet supper that the whole family will enjoy.

If you've never before dabbled in homemade polenta and have time to experiment, try Giada's easy recipe for Fried Polenta, which starts with a batch of her Basic Polenta. She cooks cornmeal in water until it's soft and creamy, then refrigerates it until firm and cuts it into sticks. Each slice is pan-fried before being showered with nutty Parmesan cheese and salt. Treat these golden-brown beauties as you would mozzarella sticks by serving them with your favorite marinara sauce for easy, delicious dunking.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more meat-free recipes.

Related Links:

Keep Reading

Next Up

Polenta With Roasted Tomatoes — Meatless Monday

Serve Food Network Magazine's Polenta With Roasted Tomatoes for quick meatless dish that is rustic and hearty.

Frittata with Asparagus, Tomato and Fontina — Meatless Monday

Frittatas save the day when you're entertaining a crowd at brunch.

Scrambled Egg Subs — Meatless Monday

Switch up your usual breakfast-for-dinner menu with Food Network Magazine's quick-fix sandwich.

Skillet Eggs With Squash — Meatless Monday

Not just for breakfast anymore, Food Network Magazine's Skillet Eggs are an easy, go-to lunch and dinner option that can be made in a flash.

Lentils with Fried Eggs — Meatless Monday

Try Food Network Magazine's easy recipe for Lentils with Fried Eggs for a quick Meatless Monday dinner.

Garden Egg Salad — Meatless Monday

Ready to eat in a hurry, Food Network Kitchen's made-over egg salad is a lighter take on the traditional recipe.

Chunky Egg Salad — Meatless Monday

The key to this good-for-you recipe is slicing the eggs coarsely instead of chopping them finely.

Cheesy Scrambled Egg Fajitas — Meatless Monday

Ready to eat in only 30 minutes, Food Network Magazine's egg-stuffed tortillas feature tender peppers and onions, just like the classic fajitas you know and love.

Bean, Kale and Egg Stew — Meatless Monday

Stew doesn't have to take long to prepare. This vegetarian version from our Food Network Kitchen is ready to eat in only 35 minutes.

Soft Scrambled Eggs with Brie — Meatless Monday

Transform your everyday eggs into a richly comforting meal in a hurry with this recipe.