Cheesy Polenta and Egg Casserole

⏱ 65 mins 🍽 6 serving(s) 🏷 Breakfast

This satisfying breakfast bake combines a rich, cheesy polenta base with crumbled Italian turkey sausage. Eggs are nestled into the polenta and baked until just set, then finished under the grill for a golden top. It's a comforting and flavourful dish ideal for feeding a group. The recipe takes about 65 minutes from start to finish and yields six generous portions.

Cheesy Polenta and Egg Casserole

Ingredients

  • 1 cup yellow cornmeal
  • 1 tablespoon extra virgin olive oil
  • 4 cups water
  • 1/2 cup parmigiano-reggiano cheese
  • 1/2 cup shredded fontina or 1/2 cup mozzarella cheese
  • 1/3 cup finely chopped onion
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 6 large eggs
  • 6 ounces Italian turkey sausage, casing removed

Method

  1. Warm one tablespoon of oil in a large saucepan. Cook the chopped onion until soft, about 2 to 3 minutes. Pour in four cups of water and bring to a boil. Slowly whisk the cornmeal into the boiling water. Add the salt and cook, whisking constantly, for 1 to 2 minutes until it bubbles. Lower the heat and cook, whisking often, until very thick, 10 to 15 minutes.
  2. While the polenta cooks, heat the remaining two teaspoons of oil in a large skillet. Add the sausage, breaking it into small pieces as it cooks until browned and cooked through, about 4 minutes. Drain if needed, then transfer to cool. Finely chop the cooled sausage.
  3. Place an oven rack in the upper third of the oven and preheat to 350°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  4. Once the polenta is ready, stir in the fontina or mozzarella and a quarter cup of the Parmigiano-Reggiano. If the mixture is too stiff, add a little water to loosen it. Spread the polenta evenly in the prepared pan.
  5. Use the back of a tablespoon to create six indentations in the polenta, each about two inches wide. Crack each egg into a cup before sliding one into each hollow. Scatter the chopped sausage over the polenta and sprinkle the remaining quarter cup of Parmigiano-Reggiano over the eggs.
  6. Bake the casserole for 15 minutes. Then place it under the grill until the egg whites are set, 2 to 4 minutes. Allow it to rest for 5 minutes before serving.

Nutrition (per serving)

Sodium738600 mg

Recipe details

CategoryBreakfast
AuthorMessiejessie625