This recipe is the synergy of
Cheesy Cheddar Corn Polenta and
Twice Baked Potato with Broccoli and Cheddar. It didn't take me much time to whip it up since I was using leftover polenta from the Cheesy Cheddar Corn Polenta.
I started with broiling the polenta. As it broiled, I cooked the broccoli as I did with Twice Baked Potato with Broccoli and Cheddar. To make this more breakfast-sy I added an extra step:
- In a separate bowl, lightly beat one egg with one 1 tablespoon of buttermilk (lemon juice + milk). Fold cooked broccoli over egg mixture.
Once the polenta top turned golden in color, I sprinkled it with chopped basil leaves. This was followed by broccoli-egg mixture and grated cheddar cheese. I also added chopped fresh thyme and rosemary, and grated Parmesan over the top.
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