Cheesy Polenta & Egg Casserole

Name: Cheesy Polenta & Egg Casserole
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 236.59 ml yellow cornmeal; 14.79 ml extra virgin olive oil; 946.36 ml water; 118.29 ml parmigiano-reggiano cheese; 118.29 ml shredded fontina or 118.29 ml mozzarella cheese; 78.78 ml finely chopped onion; 9.85 ml extra virgin olive oil; 2.46 ml salt; 6 large eggs; 170.09 g Italian turkey sausage, casing removed

Submitted by Messiejessie625

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

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 6

ingredients

236.59 ml yellow cornmeal
14.79 ml extra virgin olive oil
946.36 ml water
118.29 ml parmigiano-reggiano cheese
118.29 ml shredded fontina or 118.29 ml mozzarella cheese
78.78 ml finely chopped onion
9.85 ml extra virgin olive oil
2.46 ml salt
6 large eggs
170.09 g Italian turkey sausage, casing removed

directions

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 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.