This sausage and polenta casserole is a great breakfast for a large crowd. It can be made ahead and is Gluten free.

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This sausage and polenta casserole is a great breakfast for a crowd.  I always receive compliments when I serve this dish. I always provide copies of the recipe, because everyone always asks. When serving this casserole as a buffet, be sure to make a label and indicate that it is gluten-free. It can be made the day before by preparing everything and combining in the baking dish.  Refrigerate and then bake the next day.  This casserole also works well to prepare, bake and then freeze.  Thaw the casserole in the refrigerator the day before and then heat in the oven.

I like to make variations to this recipe.  In my video I add one cup of chopped poblano peppers to the sausage mixture.  Green chilies or chopped dried red tomatoes are also a good addition. 

It is fun to experiment with the sausages also.  I have used different flavors of the chicken sausage as well as the pork sausage. 

You can always make your own polenta from scratch. However, it is so easy to use the premade polenta packaged in rolls. You can find it on the shelf in your grocery store.

Recipe

Breakfast Casserole

Servings: 8
10 oz. Chicken Sausage Spicy, diced
¼ tsp. salt
1/3 cup Parmigiano-Reggiano cheese, grated
1 tbsp. fresh thyme chopped
2 tsp. hot pepper sauce
2 pkg. prepared polenta, original or green Chile

2 tsp. olive oil
1 1/2 cup cheddar cheese, shredded
2 cups sliced green onions
4 garlic cloves minced
4 large eggs, lightly beaten
1 cup milk

Add oil to a large skillet on medium high heat. Add sausage, sauté until browned. Add onions, thyme, and garlic. Sauté for 5 minutes and then remove from heat. Set aside to cool. Mix eggs, ½ of the cheeses, and milk in a large bowl. Cut polenta into cubes and toss into the mixture. Add cooled sausage to mixture and stir. Pour into an oiled 9 x 12 baking dish. Top with remaining cheese. Bake in 425 degree oven for 30 minutes or until browned. Note: This dish can be made ahead and baked the next day. It also can be frozen after baking.