Add this sausage and polenta breakfast bake to your brunch routine for easy, delicious weekend eating.
By Justine Sulia
This sausage polenta breakfast bake is a breakfast or brunch recipe that is both simple and delicious! A simple mixture of polenta and sautéed sausage, shallot, and mushrooms is poured into a large baking dish. It bakes until set and is then topped with eggs. After it bakes for a second time, the result is a decadent, yet simple breakfast recipe that just about anyone will adore! Sprinkle with cracked black pepper and fresh cilantro for some added flavor.
This recipe is one you have to add to your breakfast or brunch menus sometime soon!
Polenta Breakfast Bake
Add this sausage and polenta breakfast bake to your brunch routine for easy, delicious weekend eating. It is best if you can chill everything the night before and bake in the morning.
- Author: Justine Sulia
- Yield: 8 servings 1x
- Category: Main
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 1 1/4 cup polenta
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded cheese (I used a combination of mozzarella and Monterey jack)
- 1/2 pound loose sweet Italian sausage
- 8 ounces sliced white button mushrooms
- 1 shallot (finely diced)
- 5–6 eggs
- salt and black pepper
- 2 tablespoons fresh cilantro (chopped)
- To a large saucepan, add the broth and milk. Bring to a simmer, and stir in the polenta. Reduce the heat and cook until the liquid is absorbed and the polenta is cooked, about 10 minutes. Remove from heat. Add the butter and cheese. Stir until melted. Set aside.
- To a large saute pan, add the sausage. Cook until just browned on the outside, and add the mushrooms and shallot. Cook until the veggies are tender and the sausage is no longer pink. Add the polenta mixture to the pan with the sausage and mushroom mixture. Stir to combine. Pour the mixture into a large baking dish and cover. Place in the refrigerator for about and 2 hours to chill.
- Meanwhile, preheat your oven to 375 degrees F. Place the polenta, covered, in the oven and bake for 40 minutes. Remove from heat. Reduce heat on the oven to 325 degrees F.
- Crack the eggs on top of the polenta. Sometimes, it’s easier to crack the eggs into a bowl first to make sure they are not broken and you get out any unwanted shell pieces. Bake, uncovered, until the eggs are set, about 12 minutes. Remove from heat and sprinkle with black pepper and chopped cilantro. Enjoy!
I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!