Spicy Polenta Breakfast Casserole is a bold and comforting dish that combines creamy polenta, spicy sausage, vibrant veggies, and gooey cheese baked to perfection. This dish is ideal for brunch, meal prep, or any morning when you want something hearty and flavorful. Packed with protein, spice, and textures, it’s a satisfying way to start the day or impress your brunch guests.
Why You’ll Love This Recipe
- Make-Ahead Friendly: Assemble it the night before for stress-free mornings.
- Versatile: Easily adaptable with your favorite proteins, cheeses, or veggies.
- Comforting and Hearty: Combines the richness of polenta with spicy and savory flavors.
- Crowd-Pleaser: Perfect for brunch gatherings or potlucks.
Ingredients
- For the Casserole:
- 2 cups polenta (cornmeal)
- 6 cups water or chicken broth
- 1/2 teaspoon salt
- 1 pound spicy breakfast sausage (or plant-based sausage)
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
- Optional Toppings:
- Sour cream
- Salsa
- Hot sauce
Step-by-Step Instructions
- Prepare the Polenta:
- In a spacious saucepan, bring water or stock to a boil. Gradually stir in the polenta, then lower the heat to a simmer. Cook, stirring frequently, for 15-20 minutes until thickened. Stir in salt and set aside.
- Cook the Sausage and Veggies:
- In a pan over medium heat, fry the sausage until it is browned and crumbled. Remove and set aside.
- In the same pan, cook the bell peppers and onions until they become tender.
- Assemble the Casserole:
- Bring the oven up to 375°F (190°C).
- Spread the cooked polenta evenly into a greased 9×13-inch baking dish. Layer the cooked sausage and sautéed veggies on top.
- Prepare the Egg Mixture:
- In a bowl, whisk together eggs, milk, smoked paprika, and red pepper flakes. Pour the mixture evenly over the casserole.
- Add the Cheese:
- Top with a sprinkle of shredded cheddar and mozzarella cheese.
- Bake the Casserole:
- Cook in the preheated oven for 25-30 minutes, or until the eggs are firm and the top is golden.
- Serve:
- Allow the casserole to sit for Let the casserole rest for 5 minutes before slicing. Garnish with fresh parsley and serve with your favorite toppings.
Serving Suggestions
- Serve with a side of fresh fruit or a green salad for a balanced meal.
- Pair with a mimosa or coffee for the ultimate brunch experience.
Variations
- Vegetarian: Use plant-based sausage or skip the meat entirely, and add extra veggies like spinach or mushrooms.
- Mild Version: Use mild sausage and omit red pepper flakes for a less spicy casserole.
- Cheese Options: Swap cheddar and mozzarella for pepper jack, gouda, or parmesan for different flavor profiles.
Storage
- Refrigerator: Place leftovers sealed in an airtight container for up to 3 days. Warm it up in the oven or microwave until fully heated.
- Freezer: Assemble the casserole, cover it tightly, and freeze before baking. When ready to bake, defrost in the refrigerator overnight and proceed with the baking instructions.
FAQ
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole and refrigerate overnight. For optimal results, bake it fresh in the morning.
2. Can I use instant polenta?
Absolutely! Instant polenta will cut down on the cooking time significantly. Follow the package instructions.
3. What can I substitute for sausage?
Ground turkey, chicken, or plant-based sausage are great alternatives.
4. Can I add more vegetables?
Of course! Zucchini, spinach, or mushrooms would work wonderfully in this dish.
