Farmers Market Breakfast Tomato and Baby Kale Polenta Bake
Equipment
- Cast Iron Skillet or Dutch Oven
- Tin Foil
Ingredients
- 1 white onion
- 3 tbsp butter divided
- 2 cups water
- 1/2 cup polenta
- 1/2 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/2 cup grape tomatoes halved
- 1/2 cup baby kale
- 4 eggs
- 1/4 cup grated parmesean
- salt and pepper
Instructions
- Cut onion into 6 -8 wedges. Wrap in tinfoil and place in coals of campfire.
- Grease cast iron skillet with 1 tablespoon of butter.
- In a separate saucepan, bring water to a boil. Add polenta and season with salt and pepper. When polenta starts to pull away from the sides of the pan, whisk in butter, milk, and cheese. Stir untl creamy.
- Remove onion from fire. Spread polenta in the bottom of the skillet. Top polenta with onion, tomato, and kale.
- Make wells for eggs in the mixture. Crack 1 egg into each well. Sprinkle with parmesean. Cover with tin foil. Cook for 10 minutes or until the eggs are set.