EGGS FOR WINTER WEEKENDS || CHEESY BREAKFAST EGG + POLENTA CASSEROLE
I wasn’t raised to toot my own horn, so sometimes I’m shy about sharing my new work, especially when it’s in the New York Times, which still makes me giddy. I’ve been soaking this body of print into my being since WAY back, paying the then ridiculous price to have it delivered to my doorstep as a journalism student in Columbia, Missouri (before you could get news the day before on your phone). It was always my dream to be published there and even after years of publishing my recipes in magazines like Saveur, Food & Wine, Martha Stewart Living and Real Simple, this still feels big to me because I love the way The Times approaches food—it’s smart, fresh, super universal (no culture left behind) and perhaps most importantly, massively vetted, with tried and true recipes you can absolutely trust.
That little detail is super important right now—no one has time to mess with a recipe that’s not a total home run. I’m all about recipes that make you feel like a star in your own kitchen, especially when you have a table full of guests. What’s even more important is that those recipes are easy, delicious, fool-proof and also beautiful. This Cheesy Breakfast Egg + Polenta Breakfast Casserole fits the bill. This is a casserole for placing front and center for every brunch you host from now until the ground thaws. Serve it with a tangy citrus salad or a crudités board or a bracing green salad—something bright and fresh.
You’ll have to go over to New York Time’s Cooking to get the recipe. (Yep, that’s how this works—I made it, but they own this one). But it is painless. And I also highly suggest you get and use the (FREE!) app, which is wonderful. You can bookmark all your favorites, find all my recipes there just by searching my name, and also find the work of a dozen other cookbook authors and recipe creators I mostly know and absolutely trust like Dorie Greenspan, Colu Henry, Alison Roman, David Tanis and Melissa Clark, to name a few. In a world of billions of (un-tested!) recipes floating in cyberspace, that is saying a lot.
If you love this one, please let me know (in the comments on the New York Times, or here below) and here, here, and here are three other new recipes for brunch casseroles (all eggs!) I just developed, waiting to shine in your kitchen, too. Happy brunching!
**This is not a sponsored post. All opinions are my own.** images belong to New York Times, and should not be pinned or posted without attribution. **
Photos // Romulo Yanes for The New York Times
Food Styling // Vivian Lu