#MEwx Moderating temps, sun/clouds and Cheesy Breakfast Polenta Casserole

Good Morning Augusta

This morning we have mostly sunny skiew ith highs around 32°F. Wind chill values as low as 6°F. West-northwest winds to 7 MPH, gusting to 13 MPH.

Tonight we'll have mostly clear conditions with lows around 11°F. Wind chill values as low as 4°F. Northwest wind to 6 MPH.

The readings from my weather instruments are:

Our outdoor temperature is 16.5°F, the humidity is 36%, the Dew point is -5.8°F with a wind chill of 16.4°F.

The wind direction is northwest between 3.1 MPH and 4.9 MPH.

The Relative pressure is 30.15, the Absolute pressure is 29.95 and rising with a weather graphic indicating sun and clouds.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with sun and a few clouds again this morning.

The UV rating is 1 out of 16, The moon is  34.1% illuminated, the moon phase is waning crescent, Sunrise is 6:05 am↑ 96° East, sunset is 5:35 pm↑ 264° West, Moonrise is 2:40 am↑ 126° Southeast, Moonset is 11:21 am↑ 233° Southwest and we'll have 11 ours 30 minutes of daylight today.

We didn't receive any rain, snow or melting here over the past 24 hours.

Ah, breakfast, it's such an important meal!

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.