Ingredients
●
Milk
1200 ml
can be combined or replaced with water
●
Butter
100 g
preferably softened, room temperature
●
Sausages
100 g
or bacon, optional
●
Sour cream
200 g
for serving
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Step by step
Step 1
Cook the polenta with water/milk and salt, find the directions in the basic polenta recipe.
Here, make sure you use less water/milk, as polenta for Shut up and eat! has to be firmer.
Step 2
Grease a large and deep baking dish (mine is 20x30cm) with half of the butter.
Step 3
Scoop out half of the hot polenta we've just cooked at step 1 onto the dish.
Spread it evenly with a spoon.
Step 4
Brush this layer of polenta with the remaining butter, spread evenly.
Step 5
Grate through the big holes or crumble with your hands half of the cheese and spread over the buttered polenta layer.
Step 6
Pour over remaining hot polenta, even out with a spoon.
Make some holes with the back of a spoon, one for each egg. I put 6 eggs, so I made 6 holes.
Break the eggs into the holes.
Step 7
Scatter the remaining grated cheese among the eggs.
Step 8
Optionally, you can top with slices of sausage, bacon etc.
Bake in the preheated oven to 200 degrees C for 20-30 minutes, until the eggs are cooked the way you want them - softer or harder.
Step 9
Serve warm or hot with sour cream and pickles, the perfect combination.
Enjoy!
Quantity:
2500 g
(8 servings)
Prep time:
60 min
Difficulty:
easy
Ready in:
30 min
Publish date:
