Cheesy Polenta & Egg Casserole

May/June 2008

Your rating: None Average: 3.7 (79 votes)

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

"How much is a serving size? "
Cheesy Polenta & Egg Casserole

6 Reviews for Cheesy Polenta & Egg Casserole

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

Comments (2)


Anonymous wrote 1 year 31 weeks ago

then this is your recipe not

then this is your recipe not theirs did you even make it?

Anonymous wrote 2 years 3 weeks ago

Cheddar - aka wasp cheese!

Cheddar - aka wasp cheese! Fontina and parmesan are perfecto with polenta!

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

Yummy polenta, cheese, eggs
Cheesy Polenta & Egg Casserole

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.

Filling & Healthy

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.

a lowfat attempt at a breakfast casserole

How much is a serving size?

Comments (2)


Anonymous wrote 3 years 21 weeks ago

If you bake them in medium

If you bake them in medium muffin tin in six spaces that is a serving, i did it and it worked out using the exact ingredients.

ms.cfraser wrote 5 years 23 weeks ago

The recipe calls for 6 eggs and states that it makes 6 servings; therefore a serving size must be one-sixth of the pan, no?

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