Cheesy Ham + Egg Polenta Ramekins
A fun twist on a french favourite, Oeufs cocotte, Cheesy Ham + Egg Polenta Ramekins bring a bit of Parisian flair to your next family brunch!
- 1 cupe cooked ham, diced
- 3 cups water
- 3/4 cup polenta
- 1 1/2 cup cheddar cheese, shredded
- salt and pepper
- 4 eggs
- parsley, cheese and salt and pepper for serving
Preheat the oven to 375. Place 4 ramekins into a baking dish and fill the dish with water to create a water bath (about half way to top of ramekin). Divide ham equally between the 4 ramekins.
In a medium-large saucepan, bring 3 cups of water to a rapid boil. Add polenta or cornmeal and mix gently with whisk. Reduce heat to medium low. Add in shredded cheese and mix in until fully melted. Add salt and pepper to taste. Remove from heat.
Top ham in ramekins with polenta and cheese mixture.
Create a small well in polenta mixture and crack an egg on top!
Bake at 375 for 12-15 minutes until egg white has set.
Carefully remove from the oven. Be careful, the ramekins are hot!
Serve with parsley, more cheese and/or pepper.
Some polenta or cornmeal may require a different amount of water. Follow the instructions on it's packaging for water amount!
When serving, make sure you reach down to the bottom of the ramekin to get some ham in every bite!