ADVERTISEMENT
Cheesy Polenta & Egg Casserole
Cheesy Polenta & Egg Casserole
6 Reviews
From: EatingWell Magazine, May/June 2008
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.
- By: Marie Simmons EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- ⅓ cup finely chopped onion
- 4 cups water, plus more as needed
- 1 cup yellow cornmeal, (see Shopping Tip)
- ½ teaspoon salt
- 6 ounces Italian turkey sausage, casing removed
- ½ cup shredded fontina, or mozzarella
- ½ cup grated Parmigiano-Reggiano, divided
- 6 large eggs
Preparation
-
Active
-
Ready In
- 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 ¼ 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 ¼ 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.
- 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."
- Per serving: 295 calories; 17 g fat(4 g sat); 2 g fiber; 17 g carbohydrates; 19 g protein; 31 mcg folate; 216 mg cholesterol; 1 g sugars; 0 g added sugars; 359 IU vitamin A; 1 mg vitamin C; 243 mg calcium; 2 mg iron; 684 mg sodium; 150 mg potassium
- Nutrition Bonus: Calcium (24% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 2 medium fat meat, 1 fat
Reviews 6
December 08, 2013
By: froggie.blue01
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
July 15, 2012
By: kbrianna
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
December 11, 2011
By: Tedsey
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.
November 14, 2011
By: EatingWell User
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
February 24, 2010
By: EatingWell User
How much is a serving size?
February 02, 2010
By: EatingWell User
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.
