Baked Polenta with Eggs Sausage and Fontina Recipe

Baked Polenta With Eggs Sausage And Fontina Recipe

Ingredients

Serves 6

• 3 cups whole milk
• 1 cup grated fontina, Gruyere or young pecorino
• 1 tsp salt
• 1 cup polenta or coarsely ground cornmeal
• 3 tbsps. unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan
• 5 tbsps. unsalted butter
• 1/4 cup chopped onion
• 1 tbsp all-purpose flour
• 1 tbsp extra-virgin olive oil
• 1 lb. Italian sausage
• 6 large eggs
• 1 large tomato, thinly sliced (optional)

Method

1. Preheat oven to 375 degrees F
2. Lightly grease a baking sheet and line with parchment
3. Lightly grease an 8 X 8-inch baking dish and set aside
4. In a large saucepan, combine 2 cups milk with 2 cups water
5. Stir in the salt and bring the mixture to a boil over medium-high heat
6. Reduce the heat to a simmer
7. Stir in the cornmeal a little at a time, whisking constantly to prevent lumps
8. Cook for 12-15 minutes, until the polenta just pulls away from the sides of the saucepan but is still soft
9. Remove from the heat and stir in the butter, pepper and Parmesan
10. Spread the mixture evenly onto the baking sheet about 1/4 inch thick and allow to cool
11. Heat the remaining 1 cup milk just to a boil and remove from the heat
12. In a large saucepan, melt 2 tbsps butter over medium heat
13. Stir in the onion and cook until softened, about 4-5 minutes
14. Add the flour and cook for 4-5 minutes, until lightly golden
15. Whisk the hot milk into the flour mixture and bring to a boil
16. Lower to a simmer and cook for 8-10 minutes, until the mixture is slightly thickened
17. Remove from the heat and stir in the fontina cheese
18. Heat the olive oil in a medium skillet over medium-high heat
19. Add the sausage and saute until just cooked through, about 5-6 minutes
20. Whisk together the eggs in a medium bowl
21. To assemble, slice the polenta into triangles or squares about 3 inches wide
22. Layer half of the polenta evenly into the bottom of the pan
23. Spread half of the cheese sauce over top
24. Spread half of the sausage over top
25. Repeat the layers with the remaining polenta, sauce and sausage
26. Layer on the tomato slices if using
27. Pour the eggs evenly over the top
28. Bake for 40-50 minutes, until center is set and the top is golden brown
29. Cool slightly before slicing

Full List of Eggs Recipes
Full List of Sausage Recipes