Cheesy Polenta & Egg Casserole Recipe

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Ingredients

Count

Nutrition

1912

Calories

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Ingredients:

Serving

1 tbsp olive oil ( extra-virgin)
2 tsp olive oil
1/3 cup onion, finely minced
4 cups water , plus more as needed
1 cup yellow cornmeal
1/2 tsp salt
6 oz turkey sausage, casing removed (italian )
1/2 cup fontina, shredded (or mozzarella)
1/2 cup parmesan cheese (parmigiano-regiano), grated
6 large eggs

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 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. 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 int he 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 5 minutes before serving.
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 may natural-foods stores, is a great option because it has big corn flavor and light texture. It 's usually labeled cornmeal , but some brands are labeled polenta .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1912 Kcal (8005 kJ)
Calories from fat	1016.8 Kcal
		% Daily Value*
Total Fat	112.98g	174%
Cholesterol	1333.27mg	444%
Sodium	4950.02mg	206%
Potassium	1287.2mg	27%
Total Carbs	113.75g	38%
Sugars	10.5g	42%
Dietary Fiber	11.3g	45%
Protein	118.73g	237%
Vitamin C	54.7mg	91%
Iron	27.4mg	152%
Calcium	1561.9mg	156%

Amount Per 100 g
Calories	108.68 Kcal (455 kJ)
Calories from fat	57.8 Kcal
		% Daily Value*
Total Fat	6.42g	174%
Cholesterol	75.79mg	444%
Sodium	281.37mg	206%
Potassium	73.17mg	27%
Total Carbs	6.47g	38%
Sugars	0.6g	42%
Dietary Fiber	0.64g	45%
Protein	6.75g	237%
Vitamin C	3.1mg	91%
Iron	1.6mg	152%
Calcium	88.8mg	156%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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