Sausage and Polenta Breakfast Casserole



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Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.


Sausage and Polenta Breakfast Casserole

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Servings 8 people (Click to adjust numberof servings)


  • 2 teaspoons olive oil
  • 10 ounces Polidori Andouille or Italian Sausage
  • 2 cups green onions sliced
  • 1 tablespoon fresh thyme chopped
  • 4 garlic cloves minced
  • 4 1/2 cups fat-free milk
  • 1 1/2 cups quick-cooking polenta uncooked
  • 1/4 teaspoon salt
  • 4 ounces cheddar cheese shredded
  • 1.75 ounces Parmigiano-Reggiano cheese grated
  • 2 teaspoons hot pepper sauce
  • 4 large eggs lightly beaten


  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; 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; 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 2-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.
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