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Cheesy Polenta & Egg Casserole

From: EatingWell

This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

Servings: 6 servings
Prep: 40 mins
Total: 1 hr 5 mins
Rated : 
 by 1 person
1 tablespoon plus 2 teaspoons  extra-virgin olive oil, divided
1/3 cup  finely chopped onion
4 cups  water, plus more as needed
1 cup  yellow cornmeal, (see Shopping Tip)
1/2 teaspoon  salt
6 ounces  Italian turkey sausage, casing removed
1/2 cup  shredded fontina, or mozzarella
1/2 cup  grated Parmigiano-Reggiano, divided
6   large eggs
1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 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 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.)
2. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
3. Position rack in upper third of oven; preheat to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
4. When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
5. Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
6. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Shopping Tip: Polenta, a creamy Italian porridge, can be made from any type of cornmeal. Coarsely ground cornmeal, available in many natural-foods stores, is a great option because is has big corn flavor and light texture. It's usually labeled "cornmeal," but some brands are labeled "polenta."
MAKE AHEAD TIP: Prepare through Step 4 up to 2 hours ahead; hold the polenta at room temperature and refrigerate the sausage until ready to bake.
Nutrition Facts
Calories 295, Total Fat 17 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 241 mg, Sodium 683 mg, Carbohydrate 17 g, Fiber 2 g, Protein 19 g, Potassium 148 mg. Daily Values: Calcium 24%. Exchanges: Starch 1,Medium-Fat Meat 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
angelaferber wrote:

Sounds delicious. Only I don't understand why I would need to cook the sausage in oil. Seems silly.

1/6/2013 09:23:28 PM Report Abuse
sga21 wrote:

This recipe looks great! I'm going to try it.

1/10/2012 09:41:58 AM Report Abuse

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