Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, January 20, 2014

Sausage and Polenta Egg Bake

We had brunch while we were watching the football game the other day.  Andouille sausage, two types of cheese, and a splash of hot sauce add flavor and a little kick to this Sausage and Polenta Egg Bake.

Sausage and Polenta Egg Bake

by Susan @ Love in the Ktchen
Keywords: bake breakfast egg polenta sausage

I love this creamy and spicy breakfast dish.    You can also make it the night before - just put it together up to the point when you are ready to put it into the oven, cover with plastic wrap and refrigerate.  Then bake in the morning!
  • 2 teaspoons olive oil
  • 10 ounce diced andouille sausage
  • 2 cups sliced green onions
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 1/2 cups milk
  • 1 1/2 cups uncooked polenta
  • 1/4 teaspoon salt
  • 4 ounces cheddar cheese, shredded (about 1 cup)
  • 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 teaspoons hot pepper sauce
  • 4 large eggs, lightly beaten
  • Cooking spray
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.

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 cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. 

Add sausage mixture; stir well to combine. 

Preheat oven to 425°.  Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray.

Bake at 425° for 25 minutes or just until set.
Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

** Simple Substitutions**
  • Use chicken andouille sausage (less fat, and fat isn't necessary for this dish)
  • Replace whole milk with fat-free milk (this is just as creamy with fat-free milk)
  • Use low-moisture mozzarella in place of the cheddar (lower fat mozzarella, as is found in the low-moisture version, is really melty, and this dish is flavorful enough to withstand the loss of the flavor from the cheddar)
  • Replace the eggs with egg-beaters or 4 egg whites and one whole egg (easy way to reduce the fat and calories!)
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Both spicy and creamy, this is a great way to start the day!  And it's so easy, you won't have to spend all day int he kitchen.

Oh, and definitely save the leftovers - they make a fantastic side dish!

zentMRS - Love in the Kitchen
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1 comment:

  1. Oooooo... I love that you used polenta in this, Susan! :) Sounds delicious!