Baked Polenta and Egg Squares with Cheese

Quick Recipe Version (TL;DR)

• Yield: 9 squares (serves 6)
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes (includes cooling for clean slices)

Quick Ingredients

• 1 cup (170 g) dry polenta (medium-grind)
• 4 cups (946 ml) water
• 1 cup (240 ml) whole milk
• 1 1/2 tsp kosher salt, divided
• 2 tbsp (28 g) unsalted butter
• 1 cup (100 g) finely grated Parmesan, divided
• 6 large eggs
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (170 g) shredded mozzarella, divided
• 2 tbsp chopped chives
• 1/2 tsp freshly ground black pepper, divided
• 1/8 tsp smoked paprika (optional, for the top)

Do This

• 1. Heat oven to 375°F (190°C). Line an 8×8-inch pan with parchment (leave overhang) and butter the parchment.
• 2. Cook polenta with water, milk, and 1 tsp salt until thick and creamy, 12–15 minutes. Stir in butter and 1/2 cup Parmesan.
• 3. Spread half the hot polenta in the pan. Let it sit 5 minutes to firm slightly.
• 4. Whisk eggs, 1/2 cup milk, 1/2 tsp salt, pepper, chives, 1/2 cup Parmesan, and 1 cup mozzarella. Pour over polenta.
• 5. Spoon remaining polenta over the egg layer and gently spread. Top with remaining 1/2 cup mozzarella, remaining Parmesan, and paprika.
• 6. Bake 25–30 minutes until set (center 165°F/74°C). Cool 20–30 minutes, then lift out and cut into squares.

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Why You’ll Love This Recipe

• Sliceable and snackable: Once cooled, it cuts into tidy squares that hold together beautifully.
• Comfort-food layers: Creamy polenta + a cheesy egg layer + a golden top crust.
• Great any time of day: Works for breakfast, brunch, lunch boxes, or an easy dinner with a salad.
• Make-ahead friendly: Bake, chill, slice, and reheat as needed.

Grocery List

• Produce: chives
• Dairy: unsalted butter, whole milk, Parmesan cheese, mozzarella cheese, large eggs
• Pantry: dry polenta (medium-grind), kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

For the creamy polenta base

• 4 cups (946 ml) water
• 1 cup (240 ml) whole milk
• 1 cup (170 g) dry polenta (medium-grind)
• 1 tsp kosher salt
• 2 tbsp (28 g) unsalted butter
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/4 tsp freshly ground black pepper

For the egg-and-cheese layer

• 6 large eggs
• 1/2 cup (120 ml) whole milk
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped chives
• 1 cup (113 g) shredded mozzarella cheese
• 1/2 cup (50 g) finely grated Parmesan cheese

For the top

• 1/2 cup (57 g) shredded mozzarella cheese
• 2 tbsp (10 g) finely grated Parmesan cheese
• 1/8 tsp smoked paprika (optional)
• 1 tsp unsalted butter (for the pan, plus more as needed)

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Position a rack in the center of the oven and preheat to 375°F (190°C).

Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on two sides (this makes it easy to lift out later). Lightly butter the parchment and any exposed sides of the pan.

Step 2: Cook the polenta until thick and creamy

In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil over medium-high heat. Whisk in 1 tsp kosher salt.

While whisking constantly, slowly rain in the 1 cup dry polenta. Reduce heat to low so the mixture gently bubbles (polenta can sputter).

Cook, stirring frequently with a sturdy spoon or silicone spatula, until thick, creamy, and pulling away from the sides of the pot, 12–15 minutes (a few minutes longer for coarser grinds).

Stir in the 2 tbsp butter, 1/2 cup Parmesan, and 1/4 tsp black pepper. Taste and adjust seasoning if needed (remember the cheeses in the next layer add salt).

Step 3: Build the first polenta layer

Spoon about half of the hot polenta into the prepared pan. Use the back of a spoon or an offset spatula to spread it into an even layer, reaching the corners.

Let this layer sit for 5 minutes. This brief rest helps it firm slightly so the egg layer stays nicely centered rather than sinking.

Step 4: Whisk the egg-and-cheese mixture

In a medium bowl, whisk together the 6 eggs, 1/2 cup milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until very smooth and evenly combined.

Stir in the chives, 1 cup shredded mozzarella, and 1/2 cup Parmesan.

Step 5: Layer the eggs and cap with remaining polenta

Pour the egg mixture evenly over the first polenta layer.

Now add the remaining polenta on top: drop it in dollops over the egg layer (this is gentler than trying to spread a big mound at once). Carefully spread into an even layer. If the polenta drags a little, let it sit for 1–2 minutes to relax, then continue smoothing.

Step 6: Add the topping and bake until set

Sprinkle the top evenly with the remaining 1/2 cup mozzarella and 2 tbsp Parmesan. If you like a little smoky color, dust with 1/8 tsp smoked paprika.

Bake at 375°F (190°C) until the center is firm (not jiggly) and the top is lightly golden, 25–30 minutes. For the most reliable doneness check, use an instant-read thermometer in the center of the pan; it should read 165°F (74°C).

Step 7: Cool for clean slices, then cut into squares

Let the bake cool in the pan for 20–30 minutes. This cooling time is what turns it from “soft casserole” into “sliceable squares.”

Use the parchment overhang to lift the slab onto a cutting board. Cut into 9 squares (3 by 3) with a sharp knife, wiping the blade clean between cuts for the neatest edges.

Pro Tips

• Choose the right grind: Medium-grind polenta gives the best balance of creamy texture and structure. Instant polenta works in a pinch, but the texture can be softer.
• Stir early, stir often: Polenta thickens quickly and can scorch. Keep the heat low once it starts to bubble and scrape the bottom well.
• Use parchment “handles”: The overhang makes it easy to lift out without cracking the layers.
• Don’t rush the cooling: If you cut too soon, the egg layer can slump. Cooling is what makes the squares clean and stackable.
• Want extra browning? After baking, broil for 1–2 minutes (watch closely) to deepen the golden cheese top.

Variations

• Sausage and pepper: Add 1/2 cup (75 g) cooked crumbled breakfast sausage and 1/2 cup (75 g) finely diced roasted red pepper to the egg mixture.
• Greens and garlic: Fold 1 cup (30 g) finely chopped sautéed spinach and 1 small garlic clove (minced and sautéed) into the egg layer.
• Spicier cheese: Swap half of the mozzarella for pepper Jack and add 1/4 tsp red pepper flakes.

Storage & Make-Ahead

Cool completely, then store squares in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes (best texture) or microwave individual squares for 45–75 seconds until hot.

For make-ahead, bake the full pan, cool, cover, and refrigerate overnight. Slice cold for the cleanest edges, then reheat as above. You can also freeze wrapped squares for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate (based on 6 servings): Calories: 360; Protein: 18 g; Fat: 18 g; Carbohydrates: 32 g; Fiber: 2 g; Sugars: 4 g; Sodium: 620 mg.