Cheesy Polenta & Egg Casserole
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.
Source: EatingWell Magazine, May/June 2008
Gallery
Recipe Summary
Ingredients
Directions
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
Per Serving:
295 calories; protein 19g; carbohydrates 17.1g; dietary fiber 1.6g; sugars 0.8g; fat 16.6g; saturated fat 4.5g; cholesterol 215.6mg; vitamin a iu 359IU; vitamin c 0.7mg; folate 31.1mcg; calcium 243.1mg; iron 2.1mg; magnesium 36.5mg; potassium 149.9mg; sodium 684.2mg; thiamin 0.1mg.
Exchanges:
1 starch, 2 medium fat meat, 1 fat