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Basil, Sun-dried Tomato & Prosciutto Polenta Breakfast Casserole | Taste and Tipple

Basil, Sun-dried Tomato & Pancetta Polenta Breakfast Casserole

This easy and delicious polenta breakfast casserole is a real crowd-pleaser.

Course Breakfast
Cuisine Italian
Keyword Basil, Breakfast Casserole, Pasta Alfredo with Sun-Dried Tomatoes and Green Onions, Polenta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Yvonne Langen


  • 2 tbsp unsalted butter plus more for greasing the pan
  • 12 rounds of pancetta
  • 1 cup quick-cooking polenta
  • ½ tsp fine sea salt
  • 1 cup 18% cream
  • ½ cup Monterey Jack fontina or mozzarella, or a blend, shredded
  • 1/4 cup basil pesto
  • 1/3 cup sun-dried tomatoes sliced
  • 1 packed cup arugula
  • 6 large eggs
  • ½ cup grated Parmesan
  • ½ tsp ground black pepper
  • ¼ cup packed basil leaves larger ones roughly torn (optional)


  1. Heat oven to 400 degrees with the rack in the center. Grease 6 cups of a muffin tray with unsalted butter or cooking spray. Layer two rounds of pancetta into each to form pancetta cups. Bake in center of the oven for 8 minutes.
  2. Generously butter a 9-by-13-inch pan and set aside.
  3. Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the cream, butter, basil pesto and cheese until smooth and creamy. (It will seem loose.)
  4. Spread the polenta onto the bottom of the prepared pan. Layer with arugula and sun-dried tomatoes and nestle the pancetta cups into the polenta. Crack the eggs inside the pancetta cups, sprinkle with Parmesan, and bake 10 to 20 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.