If you recall, a couple of weeks ago I was whining about not being motivated to make a fuss over breakfast and calling it a successful meal when I've actually poured milk into my bowl of cereal. But, it's the holiday season and making a good breakfast for someone you love or visiting guests is such an act of love. And, in fact, it is on holidays and birthdays that I haul out the bacon and eggs and French toast to make people happy at breakfast. But that's kind of the problem because the recipients are happy but the cook is eating leftover cold French toast crumbs while cleaning the kitchen. Wow, I guess I wasn't done whining.
Arla Dofino Smoked Gouda and love the slightly sharp and salty bite with the creamy polenta and eggs. And if you haven't yet had the pleasure of trying it, the folks at Arla Dofino have provided a coupon for you to use for any of their cheeses.
Click here to get your coupon!
THE WINNER HAS BEEN SELECTED. THANK YOU TO ALL WHO ENTERED!
They're also giving away a prize package worth over $60 to one of my readers! You could win all of the following:
Crate & Barrel mixing bowl
Crate & Barrel cheese grater
Coupon for 1 free Arla Dofino product
Set of Arla Dofino recipe cards
1. Click here to go to the Arla Dofino on Pinterest
2. While on Pinterest, visit their Happy Havarti Holidays board and copy the link to the recipe you like best.
3. In the comment section below, paste the recipe link and tell me why you chose it.
The winner will be announced on December 16th so make sure you enter and grab the coupon so you can enjoy the cheese for yourself. Enjoy!
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ingredients (Makes 2 Servings)
- 6 Tablespoons polenta
- 1 1/2 Cups water
- 1/2 Cup milk
- 1 Tablespoon butter
- 6 oz. Grated Arla Dofino Smoked Gouda, divided
- 1/2 Cup cooked spinach (frozen is fine, thaw and ring dry)
- 2 Eggs
- Salt & pepper to taste
Add the polenta and water to a pot, bring to a simmer, lower the heat and stir frequently for approximately 10 minutes or until the polenta has absorbed the water. Remove from the heat and stir in the butter, milk and about 3 oz. of the cheese. Season to taste.
Divide the polenta into two 10 oz. ramekins. Add half the spinach to each and top with an ounce of cheese each. Either cover and refrigerate until the morning or crack an egg into each dish. Season with salt and pepper, cover gently with aluminum foil and bake in a pre-heated 375 degree oven for approximately 30 minutes or until the egg has set. Note that the foil will help the yolk to not overcook until the white has set. Sprinkle on the remainder of the cheese and serve warm.
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This recipe was sponsored by Arla Dofino. Thank you for supporting the products I love and use in my kitchen.