Cheesy Polenta & Egg Casserole


  • 6 large eggs
  • ½ cup grated Parmigiano-Reggiano, divided
  • ½ cup shredded fontina or mozzarella
  • 6 ounces Italian turkey sausage, casing removed
  • ½ teaspoon salt
  • 1 cup yellow cornmeal (see Shopping Tip)
  • 4 cups water, plus more as needed
  • + 2 more ingredients
    • 1/3 cup finely chopped onion
    • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly u...

View full recipe at SpringPad


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