Best Sausage And Polenta Breakfast Casserole Recipes

Sausage and Polenta Casserole image

Provided by Timothy H.

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 sweet red pepper, seeded and chopped
1/2 lb mild Italian sausage, casing removed
1/2 lb fresh mushrooms, sliced
2 1/2 cups chicken broth
3/4 cup yellow cornmeal or 3/4 cup polenta, mix
1 tablespoon chopped fresh sage
1 tablespoon chopped Italian parsley
1/4 teaspoon ground cayenne pepper
1 cup ricotta cheese
1/2 cup shredded gruyere cheese
salt
freshly ground black pepper
4 tablespoons butter or 4 tablespoons margarine, melted
4 tablespoons grated parmesan cheese
fresh tomato sauce

Steps:

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,.
heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,.
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges.
and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and.
sprigs of herbs.

Nutrition Facts : Calories 419.6, Fat 29, SaturatedFat 14.5, Cholesterol 75.7, Sodium 953.6, Carbohydrate 20.1, Fiber 2.4, Sugar 3.2, Protein 20.8

Sausage and Polenta Breakfast Casserole image

Provided by Lynette !

Categories Casseroles

Time 1h25m

Number Of Ingredients 13

2 tsp olive oil
10 oz smoked sausage (i prefer conecuh), diced
2 c green onions, sliced
1 Tbsp fresh thyme, chopped
4 clove garlic, minced
4 1/2 c milk
1 1/2 c quick-cooking polenta, uncooked
1/4 tsp salt
4 oz cheddar cheese, shredded
1 3/4 oz parmigiano-reggiano cheese, grated (about 1/3 cup)
2 tsp hot pepper sauce
4 large eggs, lightly beaten
cooking spray

Steps:

1. Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat. Add the sausage; saute 3 minutes or until browned. Add the onions, thyme, and garlic; saute 5 minutes. Remove from heat.
2. 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 the cheeses; stir until the cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add the sausage mixture; stir well to combine,
3. Spread the mixture into a 2 quart glass or ceramic broiler-safe baking dish coated with cooking spray. At this point you can go ahead and bake it or cool to room temperature, cover, and refrigerate overnight.
4. Preheat the oven to 425 degrees. Uncover the dish. If it was refrigerated allow it to sit out while the oven preheats. Bake at 425 degrees for 25 minutes or just until set.
5. Preheat the broiler to high; remove the dish while the broiler preheats. Broil 2 minutes or until the top is lightly browned. Let it stand 5 minutes.