Cheese and Sausage Polenta Egg-Bake

This Cheese and Sausage Egg Bake can be made ahead of time or right before you eat it.  It is creamy, comforting, and naturally gluten-free.   Today’s post and giveaway are being sponsored by Crystal Farms Cheese.   All opinions are entirely my own.

 I just combined two of my favorite foods!  Breakfast Egg Bake and Polenta!   The result was just amazing!   I always make polenta using cornmeal.  Polenta literally takes just a few minutes to make.   The best thing about this casserole is that you can assemble it ahead-of-time or you can throw it together right before it’s time to eat!

This Polenta egg bake tasted creamy and was really rich in flavor!   I used Crystal Farms Sharp Cheddar Cheese in this casserole.  It paired wonderfully with the sausage and polenta.  It was the ultimate comfort breakfast casserole!

One thing I love about Crystal Farms Cheeses is the rich flavors.  I can tell a huge difference in taste when I use Crystal Farms.  I also love that Crystal Farms Cheese is from Wisconsin, just a state away.

Crystal Farms has a large variety of cheese flavors.   I also really love their Gouda and their Smoked Cheddar.    For more recipe ideas using Crystal Farms Cheese, visit their website.

You can also visit them on Facebook, Twitter, Pinterest, or Instagram.

You can add any additional flavors to this egg bake that you like. Onions, spinach, bell peppers, and bacon would also make great additions to this egg bake.    I made my polenta with milk.  You can also use water when you make polenta, and it will still turn out creamy.

Cheese and Sausage Polenta Egg-Bake 

Ingredients 

1 cup of cornmeal

4 cups of milk – you can use water too

1 cup of shredded Crystal Farms Sharp Cheddar Cheese

2 cups of cooked breakfast sausage

5 eggs

1 tablespoon of chopped green onions

optional: other flavors. Vegetables, spices, bacon. Etc.

Method:  Cook breakfast sausage and set aside.   In a large saucepan, bring 4 cups of milk to a boil and slowly sprinkle in 1 cup of cornmeal while rapidly whisking the cornmeal and milk. Whisk for 2-3 minutes until smooth.  Add 3/4 cup of the shredded cheese and whisk in cheese.    Set polenta aside.   In a casserole dish,  mix cheesy polenta and breakfast sausage.   If you are making this ahead, cover and set it in the fridge.   When you are ready to eat the casserole.  Preheat the oven to 350 f and heat the polenta-sausage mixture until warm.   Remove from the oven, and crack 5 eggs over the top of the polenta.  Put the casserole back in the oven and cook for 10-15 more minutes- or until eggs are cooked to your specifications.   Remove casserole from the oven and garnish with more cheese and green onions.

This casserole was so good!  Both my sons and my husband loved it!  The flavors were so rich and delicious!  I have a few events I am hosting this spring, I fully plan on making this again!   This is such an easy casserole to make, and it is nice to have a gluten-free option when you host a party.

Don’t forget to check out Crystal Farms’ website for more recipe ideas!

This is a sponsored conversation written by me on behalf of Crystal Farms. The opinions and text are all my own