View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 

Cheesy Polenta & Egg Casserole

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 5 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

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.
RECIPE INGREDIENTS
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

Tip: 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."
Cheesy Polenta & Egg Casserole Recipe at Cooking.com
DIRECTIONS
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).


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.


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 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.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easter Eggs: Brunch Casseroles and Baked Eggs
 Breakfast Casseroles
Nutrition Facts per Serving
Yield:   6 servings
Calories: 295
Fat. Total: 17g
Protein: 19g
Carbohydrates, Total: 17g
Fat, Saturated: 6g
Fiber: 2g
Cholesterol: 241mg
Sodium: 683mg
% Cal. from Fat: 52%
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Angela Reviewed: 06/11/2012
I made this recipe almost exactly as written and it was delicious! The only change I made was that I used regular pork Italian sausage, not turkey sausage. The only thing I'll do different next time, is that I'll slightly undercook my sausage so that it doesn't get dried out when it goes in the oven. Start ti finish this took me just about an hour, and there weren't any dirty dishes in my kitchen when we sat down to eat. I will definitely be making this again.
15 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.