Andouille sausage, two types of cheese, and a splash of hot sauce add flavor and a little kick to Sausage and Polenta Breakfast Casserole. This make-ahead breakfast casserole is perfect for holiday mornings--just cook and enjoy.
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. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
Preheat oven to 425°.
Uncover dish. 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.
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This was an outstanding breakfast, but would be great for dinner too. My instant polenta had the same grain:liquid ratio, but only required 2-3 minutes to cook, and it was definitely ready far before 7 minutes, but other than that I made this just as written. Reheats well too, so next time I will make a bigger tray and use for weekday breakfasts.
Needed more flavor. Like others said you needed a good quality sausage to bring some flavor to the dish. I used Italian chicken sausage, but it still needed more zip! Should have increased the thyme and added some fresh rosemary. Hubby said "not for me" Will use the andouille next time.
"I normally don't like polenta, but I LOVE this casserole!"
I heard this from about 5 different guests at our book club brunch. Maybe it's the eggs? Anyway, it's the first time I've had zero leftovers. I used red wine & garlic chicken sausage (because I am a spice wimp), and instant polenta instead of quick cooking. I found I had to use a lot more milk to get a creamy texture. It was worth the effort. I baked it in a 2.75 qt round dish. I will definitely be making this again, and again, and again.
Made this for Christmas breakfast and my family loved it. It was a race for the leftovers the next day. Very easy to prepare and love the make ahead aspect. Last thing I want to be doing on Christmas morning is running around making breakfast. Glad I decided to give this casserole a try.
I used buffalo sausage and some spanish chorizo (it's what i had in the house), sub-ed out green onion for red onion and added a jalapeno. I also followed others suggestions to skip the thyme, and use a bigger pan. It was pretty tasty! I didn't plan ahead so i just cooked it straight after the cooling step and it all worked out great.
It could use a richer flavor. Unfortunately, that would add fat. This is a strong recipe and I agree with others that the type of sausage makes a difference. I purchased a fancy sausage and it helped but i also think the addition of thyme overpowered the dish. I will adjust and try again.
Just tried it this morning and it's really good! I was wondering how firm/runny it's supposed to be? I cooked it the recommended time and then left it under the broiler a little longer, and I wasn't sure how to make sure it is done in the middle.
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