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Cheesy Polenta & Egg Casserole Recipe

Looking for an easy Cheesy Polenta & Egg Casserole recipe? Learn how to make Cheesy Polenta & Egg Casserole using healthy ingredients.


Submitted by almajoly

Makes 6 servings



From EatingWell: May/June 2008 This memorable brunch centerpiece is rich with cheesuy polenta, crumbled sausage and baked eggs.

Recipe Ingredients for Cheesy Polenta & Egg Casserole

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

Recipe Directions for Cheesy Polenta & Egg Casserole

  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".

Categories

Eggs, Breakfast, Brunch

Nutrition Facts
Serving Size 284.7g
Amount Per Serving
Calories
348
Calories from Fat
204
% Daily Value*
Total Fat
22.7g
35%
Saturated Fat
7.9g
39%
Trans Fat
0.1g
Cholesterol
253mg
84%
Sodium
688mg
29%
Potassium
236mg
7%
Total Carbohydrates
17.1g
6%
Dietary Fiber
1.6g
6%
Sugars
1.0g
Protein
19.0g
Vitamin A 8% Vitamin C 1%
Calcium 18% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
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