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

Marie Simmons
Source: EatingWell Magazine, May/June 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 degrees 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.

Tips

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.

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."

Nutrition Facts

294.7 calories; protein 19g 38% DV; carbohydrates 17.1g 6% DV; exchange other carbs 1; dietary fiber 1.6g 7% DV; sugars 0.8g; fat 16.6g 26% DV; saturated fat 4.5g 23% DV; cholesterol 215.6mg 72% DV; vitamin a iu 359IU 7% DV; vitamin c 0.7mg 1% DV; folate 31.1mcg 8% DV; calcium 243.1mg 24% DV; iron 2.1mg 12% DV; magnesium 36.5mg 13% DV; potassium 149.9mg 4% DV; sodium 684.2mg 27% DV; thiamin 0.1mg 10% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/08/2013
Cheesy Polents & Egg Casserole When I read the recipe I thought that it had a good base but would need some help in the taste department. I would add garlic with the onions which I would use green onions chopped bell pepper and mushrooms I would also change the cheese to a good extra sharp cheddar if you are only using a 1/2 cup you need a good strong cheese to give you flavor to me moz doesn't have a strong flavor. I would sub ham Canadian bacon or bacon for the sausage as I don't care for sausage. I would sprinkle dill over all before serving Read More
Rating: 4 stars
07/15/2012
If you like polenta then you'll like this recipe Very good recipe if you tweak it to your taste. I added more eggs (8) and used mozzarella as I didn't have muenster. I added pepper to the polenta while it was in the double boiler. I feel like I could have added garlic to the onions and it would have been really great. I also had fresh oregano on hand so I chopped some up and put on top. Added a little depth to the flavors. Overall great recipe and I'd make it again Pros: Yummy polenta cheese eggs Cons: bland needs pepper Read More
Rating: 5 stars
12/11/2011
Absolutely delicious! And I sauted the onions in a garlic flavored olive oil. Polenta is more of a bland food kinda like oatmeal. Spice is determined by the sausage (or sauce) you use. Very comforting and filling. I used soy mozzerella and regular parmesano Reggioano. It lowered the fat a bit. It is a wonderful recipe! My family loves it. Pros: Filling & Healthy Cons: Sometimes hard to get eggs to set. So I use pasturized to be safe. Read More
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Rating: 2 stars
11/14/2011
Bland I've had plenty of good fattening breakfast casseroles so an attempt at a low fat one is worth of some praise but this one fails with the taste. I thought that using cornmeal for the base was the worst part. Grits would have been much better. I did like the touch of using onions to flavor the base. I also didn't care for the eggs dropped onto the top. I'd have much rather have scrambled the eggs and done away with at least half of the yolks. I will not recommend this or be making it again. With several tweaks this could have been much better. Pros: a lowfat attempt at a breakfast casserole Cons: bland didn't like the way the eggs were on top Read More
Rating: 4 stars
10/30/2011
I am eating this as I type it and I just have to say its awesome!!!! Easy to make reheats wonderfully even in the mircowave. I made it Sunday and I've eaten in for lunch and dinner every day and I'm not sick of it yet. That is saying something. Read More
Rating: 4 stars
10/30/2011
How much is a serving size? Read More
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