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Shakshuka Polenta Casserole

Shakshuka Polenta Casserole

Shakshuka Polenta Casserole Photo
Difficulty Level: Intermediate
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT40M
    35 Minutes
  • Yield:
    6 Servings
Not your average casserole, this dish uses the creamy polenta as a base to carry rich spicy flavors. Unique ingredients, but with all the comfort and warmth you’d expect!
Ingredients
  • 6 cups vegetable or chicken broth
  • ½ teaspoon salt
  • 2 cups dried polenta
  • 32 ounces of your favorite spicy tomato sauce
  • 6 eggs
  • ¼ chopped fresh Italian parsley
  • 1419.53ml vegetable or chicken broth
  • 2.13g salt
  • 473.18ml dried polenta
  • 907.18g of your favorite spicy tomato sauce
  • 6 eggs
  • 0.25 chopped fresh Italian parsley

Not your average casserole, this dish uses the creamy polenta as a base to carry rich spicy flavors. Unique ingredients, but with all the comfort and warmth you’d expect!

Preparation
STEP 1

Preheat oven to 350°F. Bring broth and salt to a boil in a medium stockpot. Reduce heat and slowly whisk in polenta. Simmer gently, stirring frequently, for about 20 minutes or until mixture is very thick.

STEP 2

While polenta is cooking, warm tomato sauce.

STEP 3

Pour cooked polenta into an oiled 9x13 baking dish. Top with warm tomato sauce.

STEP 4

Use the back of a spoon or ladle to make 6 shallow wells on top. Gently crack an egg into each well. Bake 10-15 minutes or until egg whites are cooked and yolks are still runny.

STEP 5

Remove from oven, top with parsley and serve warm.

Tags: Casseroles, Eggs, Vegetarian

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