SAUSAGE AND POLENTA BREAKFAST CASSEROLE
This is a breakfast casserole you can make the day before and bake in the morning. I think it is hearty enough that you could enjoy this for dinner!
Provided by Lynette !
Categories Casseroles
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat. Add the sausage; saute 3 minutes or until browned. Add the onions, thyme, and garlic; saute 5 minutes. Remove from heat.
- 2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add the cheeses; stir until the cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add the sausage mixture; stir well to combine,
- 3. Spread the mixture into a 2 quart glass or ceramic broiler-safe baking dish coated with cooking spray. At this point you can go ahead and bake it or cool to room temperature, cover, and refrigerate overnight.
- 4. Preheat the oven to 425 degrees. Uncover the dish. If it was refrigerated allow it to sit out while the oven preheats. Bake at 425 degrees for 25 minutes or just until set.
- 5. Preheat the broiler to high; remove the dish while the broiler preheats. Broil 2 minutes or until the top is lightly browned. Let it stand 5 minutes.
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
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