Breakfast Polenta Casserole
The flavors and textures of corn polenta are warmly comforting. Whether in this casserole, or served as a hot breakfast cereal either sweet or savory, or as a side dish with an entrée, this grain can become part of any healthy meal. This recipe can be done on the same day if you have time, but if you know you’re going to be pressed for time preparing some of it the night before is helpful.
- 1 cup red onion, small dice
- 1 cup Yukon gold potatoes, small dice
- Salt and pepper as needed
- 6 oz raw pork sausage
- 3 cups water
- 1 cup course corn meal or polenta
- 5 large eggs
- 1 cup grated parmesan cheese
- ⅔ cup sharp cheddar cheese, grated
The day before:
- Sauté onions in a small amount of olive oil over medium-low heat until golden brown. While the onions are cooking, steam the potatoes in a lidded pot with a small amount of water until they are tender.
- Add steamed potatoes to the onions, season with salt and pepper, and cook the potato/onion mixture until the potatoes are browned. Set aside.
- Cook the sausage, breaking it up as it cooks. Cool.
- Refrigerate the onion/potato mixture and the sausage overnight.
The next morning:
- Preheat oven to 350 degrees F.
- To prepare the polenta bring 3 cups of water to a boil. Whisk in the cornmeal and cook the mixture over low heat until thick and smooth (approximately 7 minutes).
- Pour the prepared polenta into an ungreased casserole dish. It will begin to get firm as you scramble the eggs.
- Scramble the eggs over medium heat until slightly firm, but still wet, and season with salt and pepper. The eggs will finish cooking in the oven.
- Spread the potato mixture, sausage, and parmesan and cheddar cheese over the polenta. Pour the eggs on top of the entire dish. Bake until heated through and the cheese is melted and bubbly.
- Cool slightly, then cut and serve.
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