Heat oven to 425˚F with a rack in the center. Spray a 9-by-13-inch pan or an equivalent ceramic baking dish with cooking spray and set aside. (You can also use 4 or 6 small individual ceramic oven-safe serving dishes.)
For the quick tomato sauce:
Combine the well-drained tomatoes, olive oil, Italian seasoning and garlic salt in a medium-size bowl. Stir and set aside.
For the polenta:
Bring the 3 ½ cups chicken broth to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and thickens, about 3 minutes.
Stir in the milk and return to a boil. Add the butter and parmesan then remove from heat. Stir until smooth and creamy. (It will be somewhat loose.)
Spread the polenta onto the bottom of the prepared baking pan(s). Spoon the tomato sauce randomly over the top, leaving small areas of the polenta exposed. Bake for 10 minutes.
Use the back of a spoon to create 4-6 small, shallow wells in the polenta/tomatoes. Crack the eggs into the wells. Tuck the pepperoni around the eggs and into the polenta and tomato sauce, leaving about half of each slice exposed.
Return to the oven for 4-8 minutes or until eggs are done slightly under your liking. The eggs will continue to cook for a bit after the dish is removed from the oven.
Remove from the oven a let the pan stand for 8-10 minutes. Sprinkle eggs with black pepper and a bit of kosher salt. Garnish with fresh basil. Serve pine nuts and parmesan in small bowls at the table.
Italian Polenta Breakfast Casserole
Amount Per Serving
Calories 422Calories from Fat 216
% Daily Value*
Saturated Fat 10g63%
Vitamin A 906IU18%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.