Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Baked polenta with tomatoes and eggs
A soft polenta base with tomatoes, eggs and a little cheese.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the eggs set in 15 to 18 minutes on hot polenta
- Photograph the finished dish
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 330 kcal
- per serving
- Protein
- 17 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- polenta. Maize is not a gluten cereal, but some polenta is milled alongside wheat; check the packet if you avoid gluten.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan).
Bring the water and milk to the boil in a saucepan. Pour in the polenta in a thin stream, whisking, then cook over low heat for 5 minutes, stirring, until thick but still soft enough to spread.
Brush a small baking dish with the oil and spread the polenta in it. Scatter the tomatoes over and make two wells.
Crack an egg into each well and scatter the hard cheese over the top.
Bake for 15 to 18 minutes, until the whites are set and the yolks are firm.
Cooked when: the whites are set and the yolks are firm.
The useful detail
Keep the polenta soft before baking; it firms further in the oven. Spread stiff polenta into the dish and it bakes into a solid slab rather than a soft base.
Make it work for you
One serving is Half the dish, with one egg. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Parmesan instead of a vegetarian hard cheese
The same in the dish. Parmigiano Reggiano is made with animal rennet, so it is not vegetarian.
Per serving: about the same energy, about the same protein, about the same fat.
Tinned chopped tomatoes
Wetter and more acidic; drain them first.
Per serving: about the same energy, about the same protein, about the same fat.
Unsweetened soya milk
No difference once baked.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya; the cheese still contains milk.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A soft maize base with eggs baked into it. Polenta is not wheat, so this suits a gluten-free breakfast if the packet is milled apart from wheat.
| Energy | 330 kcal |
|---|---|
| Protein | 17 g |
| Fat | 13 g |
| of which saturates | 5 g |
| Carbohydrate | 35 g |
| of which sugars | 6 g |
| Fibre | 3 g |
| Sodium | 290 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| water | 300 g | No energy | 0 kcal | 0.0 g |
| milk | 105 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 52 kcal | 3.4 g |
| polenta | 70 g | FDC 168867Cornmeal, degermed, enriched, yellowCalculated with FoodData Central's degermed yellow cornmeal record; polenta is the same ground maize. | 259 kcal | 5.0 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| tomatoes | 200 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 36 kcal | 1.8 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| vegetarian hard cheese | 30 g | FDC 170848Cheese, parmesan, hardCalculated with FoodData Central's hard Parmesan record. Vegetarian Italian-style hard cheeses are made the same way but with microbial rennet, and are close in composition. | 118 kcal | 10.7 g |
| Whole recipe | Divided by 2 | 665 kcal | 34.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The polenta sets solid once cold and slices cleanly.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian