Sausage And Polenta Breakfast Casserole Recipes

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

CHEESY BREAKFAST EGG AND POLENTA CASSEROLE

Steps:

• Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
• Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
• Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

SAUSAGE POLENTA BAKE

Steps:

• In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. , Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through. , Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

SAUSAGE, POLENTA & EGG BREAKFAST SLIDERS

Steps:

• Add sausage and 3 tablespoons water to small non-stick over medium heat. Cover and cook for 3 to 4 minutes, uncover and cook for about 1 minute or until golden brown. Remove from heat and set aside.
• In a large sauce pan, bring 3 cups water and salt to a boil. Add polenta and 2 tablespoons butter, reduce heat to medium and cook for 5 minutes, stirring slowly as mixture thickens. Stir in sausage, green onion and Italian seasoning; mix well. Transfer polenta to medium size cookie sheet; spread out evenly, ensuring onions and sausage are well distributed throughout. Let polenta cool and set for 15 to 20 minutes.
• After polenta has set cut 14 rounds using 2 1/2-inch round cookie cutter. Add 1 to 2 tablespoons of vegetable oil to a non-stick skillet. Pan fry polenta rounds on medium-high for 2 to 3 minutes on each side or until light golden brown.
• Beat eggs, 2 1/2 tablespoons water, tomato, cheese, parsley salt and pepper in bowl until blended. Heat remaining butter in 10-inch nonstick skillet over medium-high heat; pour in egg mixture. Push cooked egg portions from edges of skillet towards the center. Continue to cook, tilting skillet, until eggs are cooked through, do not flip or fold eggs over. Remove from skillet and cut with 2 1/2-inch round cookie cutter into 7 rounds.
• To assemble sliders, top one polenta round with an egg round, lettuce and second polenta round.

BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
• In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

SAUSAGE AND POLENTA CASSEROLE

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.

SAUSAGE AND POLENTA BREAKFAST CASSEROLE

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.