Salame Polenta Egg Casserole

Salame Polenta Egg Casserole

Baked polenta gets an upgrade thanks to COLUMBUS® Genoa Salame. A perfect complement to smooth and silky eggs and fontina cheese, the aromatic and soft salame is spread throughout the polenta and tops the casserole, balanced by a hearty helping of freshness from baby kale and basil.

6 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 28 minutes
total time
Total Time 38 minutes


  • 4 ounces

    sliced COLUMBUS® Genoa Salame, chopped

  • 1/2 cups

    quick-cooking polenta

  • 1 teaspoon


  • 1 1/2 cups

    whole milk

  • 4 ounces

    shredded fontina cheese

  • 2 tablespoons


  • 6


  • Ground black pepper

  • 1 cup

    packed baby kale leaves

  • Fresh basil leaves


  1. Heat oven to 375°F. Lightly spray 7 x 11-inch baking pan with non-stick cooking spray.

  2. In medium skillet over medium heat, sauté chopped salame 4 to 5 minutes, stirring occasionally, until beginning to crisp. Remove to a paper towel lined plate.

  3. In large saucepan over high heat, bring 4 1/2 cups water to boil. Gradually whisk in polenta and salt. Cook 3 to 4 minutes, stirring constantly, or until polenta bubbles and pulls away from sides of pan. Vigorously stir in the milk, cheese and butter until smooth and creamy. Stir in 1/2 of the prepared salame.

  4. Spread polenta onto bottom of prepared pan. Using back of spoon, create 6 shallow wells in polenta. Crack eggs into wells. Sprinkle with pepper. Bake 12 to 15 minutes, or until eggs are set.

  5. Top with kale, basil and remaining prepared salame.