No wheat here unfortunately …. this one is based on polenta instead of a bread strata. This recipe makes a 9 x 9 casserole – just double it for a 13 x 9. George came up with this to give us a nice breakfast to share on Christmas morning while staying compliant with the way we have to eat now (well except for that sprinkle of cheese).
First, make the polenta.
- 1 cup organic (non-GMO) corn meal
- 3 cups chicken broth
- poultry seasoning
- white pepper
- freshly ground black pepper
- dash of hot chili sauce (we used Frank’s)
Bring the broth to a boil, lower heat to medium and sprinkle in the cornmeal while stirring constantly. Keep stirring a minute or two while it thickens and then let it cook till done (about 5 – 10 minutes). Stir in the seasonings to taste.
Meanwhile saute the following ingredients:
Add half the meat mixture to the polenta and stir. Add a handful of frozen raw chopped spinach.
Pour into a buttered 9 x 9 casserole dish. Sprinkle the remaining meat mixture on top of the polenta. Top with half a cup of chopped canned fire roasted red pepper and sprinkle with shredded cheddar cheese. Bake at 350 for about 15 minutes until the cheese melts the way you like it.