Let’s talk about “accommodations”. To most folks accommodations are a place to stay. The Beazley House takes accommodations to its true meaning. When we ask guests if they have any food allergies or needs we really go the extra (s)mile to “accommodate” those needs.
Luckily we have a large variety of breakfast selections to choose from on our buffet so that there is nearly always something to meet everyone’s needs.
If we know ahead of time a guest is lactose intolerant we try to use soy instead of mlk in the preparation of their breakfast. If there is someone on a gluten free diet we try to prepare a meal that is gluten free.
I’d like to share a recipe today that I created for the gluten free guests:
Beazley House Mediterranean Polenta
Topped With Cheesy Egg Scramble
Serves 8
1 cup polenta
4 cups water
1 Tablespoon olive oil
1 Tablespoon butter
1 cup shredded Italian cheese blend
Topping:
½ cup shredded Italian cheese blend
1 cup Marinara sauce
½ cup Pesto
Cheesy scramble:
12 Eggs
1 teaspoon onion powder
½ cup shredded Italian cheese blend
Preheat oven to 350º F
Bring water to boil in double boiler; SLOWLY stir in polenta stirring constantly until polenta has thickened enough to absorb water (about 10 minutes) stir in olive oil & butter then blend in 1 cup cheese until completely melted. Transfer mixture into 8 small ramekins sprayed with Pam spray. Bake for about 30 minutes. Bring polenta out of oven & layer 1 tablespoon cheese then 2 tablespoons marinara sauce on each ramekin.
Scramble eggs on medium heat adding last ½ cup cheese just before eggs appear “dry” then evenly distribute eggs on each prepared ramekin and top with one tablespoon pesto. Serve immediately!











