Baked Eggs & Sausage with Cheesy Polenta Casserole

Directions

Heat 1 tablespoon oil in a large saucepan over medium heat.

Add onion and cook, stirring, until softened, but not browned, about 3 minutes.

Add 4 cups water and bring to a boil.

Gradually whisk cornmeal into the boiling water.

Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 or 2 minutes.

Reduce heat to low and cook, whisking frequently, until very thick, about 12 minutes.

At the same time, heat the remaining 2 teaspoons of oil in a large skillet over medium heat, add sausage.

Cook, stirring frequently until lightly browned and no longer pink, 4 minutes more.

Transfer to a plate, let cool, then finely chopped.

Position rack in upper third of oven, preheat to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

When the polenta is done, stir in mozzarella and ¼ cup Parmesan until melted.

Spread the polenta evenly in the prepared pan.

Make six 2-inch-wide indentations in the polenta with the back of a tablespoon.

One at a time break eggs into a custard cup, and slip one into each indentation.

Scatter the sausage on the polenta and sprinkle the remaining ¼ cup Parmesan evenly.

Bake the casserole for 15 minutes. Then broil until the egg whites are set, about 3 minutes. Or you can bake the casserole until the egg whites are set, 20 to 22 minutes.

Let cool for several minutes.

Serve warm.