This was fabulous for those who like Polenta, for the non foodie it was too far out there, oh well more for the rest of us. I used Portobello chicken sausage which was a perfect marriage. I had a sweet and savory casserole for the brunch, this rocked the savory category.
Sausage and Polenta Breakfast Casserole
agopchick Posted: 01/13/13
StceceMD Posted: 02/18/13
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.
lsd5010 Posted: 12/11/12
I actually made this for dinner. It was great because I made it Sunday afternoon and then cooked it on Monday night for a fast, make ahead dinner. I used chicken chorizo from Whole Foods. I also used regular cornmeal/polenta because that's what I had. I did 4 cups of milk, and then just added water until the texture looked right (about 1 cup). I had the leftovers for breakfast the next day, it was really good and re-heated well in the microwave. You definitely need to pick a good flavorful sausage, because that really flavors the whole dish.
stpage Posted: 03/10/13
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.
mrsseals Posted: 06/16/13
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.