There are a number of ways to serve polenta; this is a spicy alternative to bread strata; a recipe that was inspired out of my mission to use up the leftover polenta and our garden fresh roasted Anaheim peppers.
Strata is a layered comfort food casserole made with bread, cheese and eggs, the twist with this recipe = polenta, roasted Anaheim and homemade salsa (recipe below), your favorite store bought salsa work just fine. Also, I have easily used spinach and even broccoli in place of roasted Anaheims.
This recipe requires a sit of anywhere between one hour to overnight, allowing the flavors to absorb before baking. It is served warm, most commonly for brunch, but makes a nice side dish, too!
one 8 inch square baking dish – can easily be doubled
1-3/4 cup cubed leftover polenta
1 cup sliced roasted Anaheim peppers, or your choice of pepper
3/4 to 1 cup salsa –- recipe below or your favorite store bought.
1-1/4 cup shredded cheddar and a jack cheese mixture; set aside 1/2 cup for topping
3 large beaten eggs
1/4 cup onion, finely chopped
1 cup finely chopped juicy tomatoes
1 whole jalapeno, finely chopped
1 tablespoon cider vinegar
1 pinch sea salt
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon fresh cilantro, or Italian parsley, if you prefer - chopped