Cheesy Polenta & Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From EatingWell: May/June 2008 This memorable brunch centerpiece is rich with cheesuy polenta, crumbled sausage and baked eggs. Ingredients:
1 tablespoon olive oil (extra-virgin) |
2 teaspoons olive oil |
1/3 cup onion, finely minced |
4 cups water, plus more as needed |
1 cup yellow cornmeal |
1/2 teaspoon salt |
6 ounces turkey sausage, casing removed (italian) |
1/2 cup fontina, shredded (or mozzarella) |
1/2 cup parmesan cheese (parmigiano-regiano), grated |
6 large eggs |
Directions:
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 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. 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. Position rack in upper third of oven; preheat to 350. Coat a 9-by-13-inch baking pan with cooking spray.
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 int he prepared pan.
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. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand 5 minutes before serving.
7. 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.
8. 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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