At a glance
This savory polenta bake comes together in under half an hour, making it perfect for a quick breakfast or snack. You'll start by cooking polenta with milk until creamy, then fold in cottage cheese, eggs, and vegetables before pouring it into a baking dish. The trick is adding mozzarella halfway through baking so it melts into the top while everything else sets.
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Bring the milk to a boil
Put the milk and water in a pot, heat it up and stir in the polenta. Bring to a boil while stirring constantly, then cook until thickened. Finally, stir in the Parmesan.
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Let it cool, then mix in the rest
Let the mixture cool briefly, then stir in the cottage cheese, eggs and any vegetables you like (e.g. peas, carrots, green beans) — these can be jarred or frozen too.
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Season to taste
Add salt to taste and mix well.
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