#MEwx Sun, some clouds and a cheesy egg and polenta recipe

Good morning Augusta.

This morning we have mostly sunny skies with highs in the upper 70s. Winds are south 10 to 15 mph.

Tonight we'll have mostly clear conditions during evening hours, then mostly cloudy with showers likely and slight chance of thunderstorms after midnight. Patchy fog after midnight. Lows in the mid 60s with south winds 10 to 15 mph.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.87, the Absolute pressure is 29.67 and rising with a weather graphic indicating sun and clouds.

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

Our outdoor temperature is 63.0°F, the humidity is  99% and the dew point is 63.0°F.

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 WIFI weather station.

Visibility is 10.0 miles / 16.1 kilometers with sun and some clouds.

The UV rating is 1 out of 16, The moon is 2.9% illuminated, the moon phase is waxing crescent, sunrise is 6:10 am↑ 81° East, sunset is 7:02 pm↑ 278° West, Moonrise is 7:46 am↑ 87° East, Moonset is 8:12 pm↑ 268° West and we'll have 12 hours 52

minutes of daylight today.

 

Today's breakfast recipe is:

 

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.