ROMANTIC BREAKFAST: POLENTA EGG CUPS INSPIRED BY RACHEL RAY

Start your day with this delicious and elegant breakfast recipe from Rachel Ray’s show. Creamy polenta cups baked with eggs make a perfect romantic morning treat.

🕒 Prep Time: 10 min

🍳 Cook Time: 20-25 min
🍽️ Servings: 4 cups

Ingredients

1/2 cup cornmeal (polenta)
2 cups water or milk
A few tablespoons Parmesan cheese (optional)
4 eggs
Salt, pepper, paprika (to taste)
Smoked sausages (for serving)

Instructions

Make the Polenta:
Combine cornmeal with cold water or milk and a pinch of salt. Stir well to avoid lumps. Cook over medium heat, stirring frequently until polenta thickens and pulls away from the sides of the pot. Remove from heat and stir in Parmesan cheese if using.
Prepare Muffin Tin:
Lightly oil 4 cups of a muffin pan.
Shape Polenta Cups:
Using a spoon dipped in cold water, fill each muffin cup with polenta. Press and shape polenta against the sides of the cups to form hollow “cups” that will hold the eggs.
Add Eggs and Season:
Crack one egg into each polenta cup. Season with salt, pepper, and a pinch of paprika.
Bake:
Bake in a preheated oven at 180°C (350°F) until eggs are set to your liking, about 20-25 minutes.
Serve:
Carefully loosen the polenta egg cups from the muffin tin with a knife and serve warm, accompanied by smoked sausages or your preferred breakfast sides.

💡 Tips

Dipping your spoon in cold water while shaping polenta helps prevent sticking.
Use milk instead of water for a creamier polenta base.
Parmesan adds a nice savory depth but can be omitted for a dairy-free version.
Adjust seasoning according to taste and add herbs like chives or parsley for extra flavor.

📝 Final Thoughts

These polenta egg cups are a delightful twist on traditional breakfast dishes, combining creamy textures with perfectly baked eggs. Simple yet impressive, they’re great for a special morning or weekend brunch.