Polenta Breakfast Bake

Posted in : Breakfast, Pre-prep, Waste Not Want Not on October 3, 2017 by : Nicole

In the spirit of multi-denomenational eating… Let’s go gluten full!

This is a nice breakfast that can be made ahead or prepped the night before.

I use it a good way use extra sausages or flavors of sausages I don’t like, throw in some veggies to make it “healthy”

Polenta Bake

2017-08-29 20:29:49

Ingredients

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Instructions

Heat a large nonstick skillet over medium-high heat. Add sausage; sauté until browned. Add onions, and garlic; (and any optional vegetables) sauté 5 minutes. Remove from heat.
Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; (optional - red pepper flakes, other spices) 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.
Preheat oven to 425°.
Uncover dish. Bake at 425° for 25 minutes or just until set.
Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

Notes

Calories

339 cal

Fat

12 g

Protein

21 g

Carbs

26 g

Lazy Bear Foods https://lazybearfoods.com/

Pre-prep for hte night before directions are in the recipe.

OR make the recipe straight, cut into 8 pieces, freeze each separately.

Reheat in a 200 degree oven, until warm.

I now love putting halved cherry tomatoes on my frittatas and oven bakes to have them char under the heat! Squee!