Cheesy Polenta & Egg Casserole

Cheesy Polenta & Egg Casserole could be just the gluten free recipe you've been looking for. This recipe makes 6 servings with 309 calories, 18g of protein, and 16g of fat each. For 98 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Eating Well requires eggs, fontina cheese, italian turkey sausage, and olive oil. 950 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Plenty of people really liked this main course. With a spoonacular score of 56%, this dish is pretty good. Similar recipes are Cheesy Polenta with Poached Egg and Steak, Cheesy Egg Casserole, and Cheesy Egg Casserole.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, 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 dont 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 350F. 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 in the 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 for 5 minutes before serving.

 

Step by step:

1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat.

2. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes.

3. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water.

4. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, 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 dont 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.

5. 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 350F. 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.

6. Spread the polenta in the 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.

7. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes.

8. Let stand for 5 minutes before serving.

Nutrition Information:

covered percent of daily need