One of my favourite things about the weekend is Sunday brunch. I love brunch so much, I try to have it every weekend just so I can make my Polenta Breakfast Bake. This bake is the perfect meal to serve with fresh fruit or a salad because it already has sausage and carbs!
I especially love this meal because I suffer from something called pernicious anemia. This is similar to an iron deficiency but instead it occurs when the body is unable to absorb B-12. During my university years when the symptoms started to manifest I had no idea why I was feeling so low-energy. After a year, we realized that it was as simple as taking a daily supplement to get me back to my bubbly self. Ever since then I take special care to make sure that I enjoy foods that are also rich in Vitamin B-12.
This Polenta Breakfast Bake is an easy and delicious way for me to get 25% of my recommended daily intake without even trying. Not to mention that by cooking the polenta with milk this meal also contains 33% of your recommended daily intake of calcium.
Not only is this bake full of vitamins and calcium, it also tastes amazing! It is a great recipe to bring with you to a potluck, lunch and brunch. Your friends and family will devour this in minutes and not even know how good it is for them!
*Note: dish must be prepared and assembled at least 2-3 hours before serving because of cooling time between assembling and baking.
Calories per serving: 288, Fat 11.8 grams, Sodium 606 mg, Carbs 26.6 grams, Fiber 1.3 grams, Sugar 8 grams, Protein 19 grams
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
1 tablespoon extra-virgin olive oil
2 Italian sausage, casing removed and discarded
2 cups sliced green onions
1 teaspoon dried thyme
2 teaspoons dried oregano
pinch cayenne pepper
3 garlic cloves, minced
4 cups skim milk
1 cup uncooked quick-cooking polenta
salt, to taste
½ cup freshly grated Parmesan cheese
4 large eggs, lightly beaten
Non-Stick cooking spray
1. Heat oil in a large non-stick skillet over medium heat. Add sausage and sauté until browned; 4 minutes. Add green onions, thyme, oregano, cayenne and garlic; sauté for 5 minutes until softened. Remove from heat.
2. Add milk to a large saucepan. Bring to a simmer over medium-low heat. Gradually whisk in polenta. Add ½ teaspoon of salt. Continue to whisk over a simmer for 7 minutes until thickened. Use a long-handled spoon or whisk to avoid splatters from the polenta.
3. Remove from the heat. Whisk in cheese until melted. Let the mixture stand for 10-15 minutes. Whisk in sausage mixture and eggs. Pour into an oven-safe baking dish coated with cooking spray. Cover with plastic wrap and refrigerate until the dish has completely cooled; about 1 hour and up to overnight.
4. Preheat oven to 425F. Uncover the dish and bake in the center of the oven for 20 minutes or until set. Preheat the broiler to high and broil for 3-5 minutes until the top of the polenta is toasted. Let the polenta stand for 5 minutes before serving.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt