Sausage and Polenta Breakfast Casserole

I woke up wanting something interesting for breakfast. I went to “my recipes”  on CL and my folder to try – breakfast and this was the first item! I had 2 buffalo sausage and some spanish chorrizo in the fridge, no green onion, but i never so, but i did have some chopped red onion in the freezer.
I skipped the thyme as other suggested it was too overpowering, added a jalapeño, used a bigger pan as other suggested, and didn’t do the overnight thing – straight from 15 minute rest to the oven. It worked out pretty well. To me there was very little heat unless you got a bite of the sausage. Maybe next time i’d use the Mexican chorrizo so there would be more crumble to polenta bite! All in all a good choice and i think having it ready in 30 min after you get up could be very nice! Wonder if you could prep, freeze, then defrost… hmmm

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  • 6 ounce diced sausage (something tasty)
  • 2 ounces diced spanish chorizo
  • 1 cup chopped red onion
  • 1 jalapeño diced
  • 4 garlic cloves, minced
  • 4 1/2 cups fat-free milk
  • 1 1/2 cups uncooked quick-cooking polenta
  • 4 ounces cheddar cheese, shredded (about 1 cup)
  • 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 teaspoons hot pepper sauce $
  • 4 large eggs, lightly beaten $
  • Cooking spray


  1. Heat a large nonstick skillet over medium-high heat.  Add sausage; sauté 3 minutes or until browned. Add onions, jalapeño, and garlic; sauté 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 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 4-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
  3. Preheat oven to 425°.
  4. Uncover dish. Bake at 425° for 25 minutes or just until set.
  5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

Another option:

I didn’t let it sit overnight, i just put it straight into the oven and it was great!