can be combined or replaced with water
preferably softened, room temperature
or bacon, optional
Step by step
Cook the polenta with water/milk and salt, find the directions in the basic polenta recipe.
Here, make sure you use less water/milk, as polenta for Shut up and eat! has to be firmer.
Grease a large and deep baking dish (mine is 20x30cm) with half of the butter.
Scoop out half of the hot polenta we've just cooked at step 1 onto the dish.
Spread it evenly with a spoon.
Brush this layer of polenta with the remaining butter, spread evenly.
Grate through the big holes or crumble with your hands half of the cheese and spread over the buttered polenta layer.
Pour over remaining hot polenta, even out with a spoon.
Make some holes with the back of a spoon, one for each egg. I put 6 eggs, so I made 6 holes.
Break the eggs into the holes.
Scatter the remaining grated cheese among the eggs.
Optionally, you can top with slices of sausage, bacon etc.
Bake in the preheated oven to 200 degrees C for 20-30 minutes, until the eggs are cooked the way you want them - softer or harder.
Serve warm or hot with sour cream and pickles, the perfect combination.