Eggs for Breakfast: Delicious, Healthy Recipes to Jump-Start Your Day: A Chef's Guide to Cooking Eggs with Over 50 Easy-To-Follow Recipes by Donna Leahy

Author:Donna Leahy [Leahy, Donna]
Language: eng
Format: epub, pdf
Publisher: Food Arts Fusion LLC
Published: 2015-03-14T22:00:00+00:00

Preheat oven to 375 degrees F. Lightly grease a baking sheet and line with parchment. Lightly grease an 8 X 8-inch baking dish and set aside.

In a large saucepan, combine 2 cups milk with 2 cups water. Stir in the salt and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer. Stir in the cornmeal a little at a time, whisking constantly to prevent lumps. Cook for 12–15 minutes, until the polenta just pulls away from the sides of the saucepan but is still soft. Remove from the heat and stir in the butter, pepper and Parmesan. Spread the mixture evenly onto the baking sheet about 1/4 inch thick and allow to cool.

Heat the remaining 1 cup milk just to a boil and remove from the heat. In a large saucepan, melt 2 tbsps. butter over medium heat. Stir in the onion and cook until softened, about 4–5 minutes. Add the flour and cook for 4–5 minutes, until lightly golden. Whisk the hot milk into the flour mixture and bring to a boil. Lower to a simmer and cook for 8–10 minutes, until the mixture is slightly thickened. Remove from the heat and stir in the fontina cheese.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and sauté until just cooked through, about 5–6 minutes.

Whisk together the eggs in a medium bowl.

To assemble, slice the polenta into triangles or squares about 3 inches wide. Layer half of the polenta evenly into the bottom of the pan. Spread half of the cheese sauce over top. Spread half of the sausage over top. Repeat the layers with the remaining polenta, sauce and sausage. Layer on the tomato slices if using. Pour the eggs evenly over the top.

Bake for 40–50 minutes, until center is set and the top is golden brown. Cool slightly before slicing.

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