Crispy Polenta Egg Cups with Hot Honey
Golden polenta cups hold jammy eggs, sharp cheddar, and a hot honey drizzle for an easy party bite.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (128 reviews)
INSPIRED BY
This original snack uses prepared polenta as a crisp, gluten-free base for eggs and cheddar. Hot honey brings the sweet heat that makes a small bite feel complete.
Story
Casey likes a party snack that can be assembled before the doorbell rings. These little polenta cups turn a few fridge staples into something golden and cheerful. The hot honey is the tiny finishing touch that makes everyone ask what is in them. Set out a platter and watch them go.
By Casey
Ingredients
- 1 cooked polenta tube, cut into 12 rounds
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 6 large eggs
- 1/2 cup shredded sharp cheddar
- 2 tbsp sliced scallions
- 1/4 tsp smoked paprika
- 2 tbsp hot honey
- 1 tbsp chopped parsley
- Freshly ground black pepper
Instructions
- Heat the oven to 425 F and brush a 12-cup muffin pan with half of the olive oil.
- Press one polenta round into each of six muffin cups, using your fingers to push the center down and the edges slightly up. Brush the cups with the remaining oil and season with salt.
- Bake the polenta cups for 8 minutes, until the edges begin to turn golden and the centers feel firm.
- Sprinkle cheddar, scallions, and smoked paprika into the cups. Crack one egg into each and return the pan to the oven.
- Bake for 6 to 8 minutes, until the whites are set and the yolks are still softly set. Loosen the edges with a small spatula.
- Transfer the cups to a platter, drizzle with hot honey, and finish with parsley and black pepper before serving warm.
Chef Tips
- Use a tube of firm prepared polenta so the slices keep their shape in the muffin pan.
- For firmer yolks, add 2 minutes to the final bake and check often.
- Grease the muffin pan generously because the cheese can stick around the edges.
- These are best warm, but the baked cups can be reheated in a 375 F oven for 5 minutes.
Cook's Notes
- **Pan prep:** Oil every corner of the muffin cups so the polenta releases cleanly.
- **Egg size:** Large eggs fit the cups best, while extra-large eggs may spill over.
- **Heat level:** Use regular honey for a kid-friendly version, or add a pinch of cayenne for more kick.
- **Make ahead:** Bake the polenta cups up to 4 hours ahead, then add the cheese and eggs just before serving.