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!

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Ingredients

• 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

Instructions:

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!