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Baked Eggs and Sausage with Cheesy Polenta Casserole

 
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Cheesy polenta topped with eggs and a bit of Italian or Turkey sausage, perfect for a Sunday brunch. Any cheese could be used but my favorite is Fontina or an old flavor filled cheddar. Similar to sausage, eggs and potato but much healthier with perfect matching of flavors. Very easy to halve the recipe along with pictures.

Yield

6

servings

Prep

10

min

Cook

55

min

Ready

70

min

Trans-fat Free
 

Ingredients

1 tablespoon vegetable oil
2 teaspoons vegetable oil
½ cup onions
finely chopped
4 cups water
or more as needed
1 cup cornmeal
yellow
½ teaspoon salt
or to taste
6 ½ ounces italian sausage
casing removed, coarsly chopped
½ cup fontina cheese
or cheddar cheese
*
½ cup Parmesan cheese
divided
6 large eggs

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 32156% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 774mg 32%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 7% Vitamin C 2%
Calcium 13% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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