Name: Spicy Polenta Breakfast Casserole
Cook time: 20 min
Total time: 30 min
Yield: 6 - 8 serving(s)
Ingredients: 2 andouille sausages, thinly sliced; 1 small sweet onion, diced small; 1/2 shallot, thinly sliced; 1/2 red bell pepper, diced small; 1 large celery stalk with leaves, diced small; 3 tbsp. unsalted butter, divided; 1 1/2 tsp. Creole spice; 1/2 tsp. smoked paprika; 2 tsp. fresh thyme, chopped; 1 1/2 tsp. kosher salt, divided; 1 1/2 c. packed baby spinach; 1 c. whole milk; 1 c. chicken stock; 1 c. instant polenta; 1 c. heavy cream; 1 1/4 c. shredded sharp cheddar cheese; 1/3 c. freshly grated Parmesan, plus more for garnish; 8 Eggland’s Best Eggs, room temperature; 3 scallions, thinly sliced; Hot sauce, for garnish

Step 1Preheat oven to 400ºF.

Step 2Place a 10-inch cast-iron skillet over medium-high heat. Add the sausages in a single layer and sauté until brown, 3 minutes on each side. Transfer to a plate, reduce heat to medium, then add the onion, shallot, bell pepper, and celery. Stir, then add 1 tablespoon butter, Creole spice, paprika, thyme, and ½ teaspoon salt to skillet. Sauté until onion is translucent and lightly golden, about 4 minutes. Turn off heat, toss in the spinach, and stir to wilt. Transfer the vegetables to a bowl.

Step 3In a medium saucepan over medium heat, bring milk, stock, and 2 cups water to a boil. Stir in polenta and remaining 1 teaspoon salt and cook, stirring constantly, until thickened, about 4 minutes. Whisk in cream, both cheeses, and remaining 2 tablespoons butter until smooth and heated through.

Step 4While still hot, spread polenta into a casserole dish and distribute vegetables and sausage evenly on top. Make 8 wells in the polenta using a large spoon. Carefully crack each egg into a small bowl and slide into a well. Bake, uncovered, until egg whites are set and yolks are cooked to preference, 15 to 20 minutes. Garnish with scallions and more Parmesan, and serve with hot sauce.

Spicy Polenta Breakfast Casserole

Ingredients

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