Side Items

Cheese Polenta and Egg Casserole is for Breakfast.

Cheese Polenta and Egg Casserole takes 40 minutes to prepare.

Cheese Polenta and Egg Casserole takes 15 minutes to cook.

Cheese Polenta and Egg Casserole makes 6 servings.

The ingredients for Cheese Polenta and Egg Casserole are:

Olive Oil, 1 tbsp + 2 tsp.(remove)
Onions, raw, 1/3 cup, chopped (remove)
Water, tap, 4 cup (8 fl oz) (remove)
Yellow Cornmeal, 1 cup (remove)
Salt, .1/2 tsp (remove)
*Polish Pork Sausage, 6 oz (remove)
mozzaela or Fontina Cheese, 1/2 cup, shredded (remove)
Parmigiano-Reggiano or Parmesian cheese, 1/2 cup divided (remove)
Egg, fresh, 6 large (remove)

Here is how you make Cheese Polenta and Egg Casserole:

1. Heat 1 tablespoon il in a large saucepan. Add onion and cook until softened but not browned, 2-3 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, 1-2 minutes. Reduce heat to low and cook, whisking constantly until very think, 10-15 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 min. This is convenient, because you don't need to stir it as it cooks.)2. Meanwhile, heat the remaining 2 tespoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, untill 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. position rack in upper third of oven, preheat to 350 degrees F. Coat a 9x13 baking pan with cooking spray.4. When the polenta is done, stir in fontina ( or mozzarella ) and 1/4 cup parmigiano-Reggiano (or pamesian cheese). If the polenta seems too stiff, add small amount of water to thin it to a thick but not stiff consistency. Spead the polenta in the prepared pan.5. Make 6 2-inch wide indentations int eh 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 parmagiano-r. evenly on top of the eggs.6. Bake the casserole for 15 minutes. The broil until the egg wheites are set, 2-4 minute. Let stand for 5 minutes before serving.Number of Servings: 6Recipe submitted by SparkPeople user JANCLAIR.

The nutritional information for Cheese Polenta and Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 403.6

• Total Fat: 26.6 g
• Cholesterol: 247.0 mg
• Sodium: 579.0 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 1.6 g
• Protein: 21.3 g

Cheese Polenta and Egg Casserole is Italian cuisine.