This is easier than most polenta recipes with cornmeal since these Polenta Squares are baked in an open dish in the oven, and stirred just once or twice.
You’ll discover that this breakfast casserole has the hearty, satisfying deliciousness of whole-grain cornmeal, enriched by the eggs to give it a slightly custardy texture. The bacon and spinach enhance the flavor to make it perfect! These Polenta Squares taste good cold, warm or hot.
Tip: Use whole milk in this recipe to get the best results.
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