Baked Eggs and Sausage with Cheesy Polenta Casserole
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.
or more as needed
or to taste
casing removed, coarsly chopped
or cheddar cheese
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.