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    You are in: Home / Recipes / Cheesy Polenta & Egg Casserole Recipe
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    Cheesy Polenta & Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    0 mins

    1 hrs 5 mins

    Messiejessie625's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      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.
    3. 3
      Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Cheesy Polenta & Egg Casserole

    Serving Size: 1 (287 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.2
     
    Calories from Fat 154
    51%
    Total Fat 17.1 g
    26%
    Saturated Fat 6.4 g
    32%
    Cholesterol 244.0 mg
    81%
    Sodium 738.5 mg
    30%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.9 g
    7%
    Protein 17.6 g
    35%

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