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Tuesday, January 19 2016

2 1/2   cups   vegetable broth
1 1/4   cups   milk
1    cup   quick-cooking polenta mix
1 1/4   cups   shredded Mexican-style four-cheese blend
1    4 ounce can  diced green chiles
8    ounces   bulk pork sausage
2    cups   sliced fresh mushrooms
1    cup   finely chopped onion
    Nonstick cooking spray
8      eggs
    Freshly ground black pepper (optional)
    Snipped fresh cilantro (optional)
    Bottled hot pepper sauce (optional)
In a large saucepan, bring vegetable broth to boiling. Meanwhile, in a small bowl or large glass measuring cup, stir together milk and polenta. Add polenta mixture in a slow, steady stream to vegetable broth, stirring constantly; reduce heat. Cook and stir until bubbly; cook and stir for 3 to 5 minutes more until polenta is thickened. Stir in cheese and diced green chlles until well mixed; set aside.
In an extra-large skillet, cook sausage, mushrooms and onion over medium-high heat until meat browns and onion is tender. Drain and discard liquid. Stir in polenta mixture until well mixed.
Evenly spread polenta-meat mixture into a greased 3-quart oval or rectangular baking dish. Cover baking dish with a sheet of greased or nonstick foil; store overnight in the refrigerator.
While oven preheats to 375 degrees , use the bottom of a 1/3-cup measuring cup coated with cooking spray to make eight indentations in the polenta mixture. Bake, covered, for 35 minutes. Reduce oven temperature to 325 degrees F. Remove baking dish from oven; remove foil. Break one egg into a small dish. Carefully slide the egg into an indentation. Repeat with remaining eggs. Return to oven.
Bake, uncovered, in the 325 degrees F oven for 25 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes (eggs will continue to cook). If you like, sprinkle with pepper and snipped cilantro and serve with hot pepper sauce.
For four servings:
Grease a 2-quart au gratin baking dish. Prepare as directed above except cut all of the ingredient amounts in half, using 2/3 cup milk and 2/3 cup shredded cheese. Bake, covered, in a 375 degrees F oven for 30 minutes. Reduce oven temperature to 325 degrees F. Bake, uncovered, for 20 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes.


Per Serving: cal. (kcal) 392, Fat, total (g) 19, chol. (mg) 225, sat. fat (g) 8, carb. (g) 34, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 20, vit. A (IU) 713.54, vit. C (mg) 2.26, Thiamin (mg) 0.14, Riboflavin (mg) 0.44, Niacin (mg) 2.3, Pyridoxine (Vit. B6) (mg) 0.24, Folate (µg) 33.57, Cobalamin (Vit. B12) (µg) 0.9, sodium (mg) 686, Potassium (mg) 308, calcium (mg) 213, iron (mg) 1.73, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email

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