#MEwx warm, clouds and Cheesy Breakfast Polenta Casserole

Good Morning Augusta

This morning we have mostly cloudy skies, becoming partly sunny with patchy fog. Highs in the upper 70s with light and variable winds.

Tonight we'll have mostly cloudy conditions with areas of fog after midnight. Visibility can be one quarter mile or less at times after midnight. Lows in the upper 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 67.1°F, the humidity is 94% and the Dew Point is 65.5°F.

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.08, the Absolute pressure is 29.88 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers  with some overcast at the moment. 

The UV rating is  0 out of 16, The moon is 67.7% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:10 am↑ 82° East, Sunset is 7:01 pm↑ 278° West, Moonrise is 10:10 pm↑ 63° Northeast, Moonset is 12:19 pm↑ 294° Northwest and we'll have 12 hours 51  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

Try this one for either breakfast or brunch.

Cheesy Breakfast Egg and Polenta Casserole

INGREDIENTS

·         2 tablespoons unsalted butter, plus more for greasing the pan

·         1 cup quick-cooking polenta

·         ½ teaspoon fine sea salt

·         1 cup whole milk

·         ½ cup/2 ounces fontina or mozzarella, or a blend, shredded

·         5 ounces thinly sliced cured meat, such as hot or sweet Italian sausage, salami or ham (optional)

·         1 packed cup spinach, kale or other leafy green, torn or chopped (optional)

·         8 large eggs

·         ½ cup/2 ounces grated Parmesan

·          Ground black pepper

·         ¼ cup packed basil leaves, larger ones roughly torn (optional)

PREPARATION

1.      Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.

2.      Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)

3.      Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.