Polenta Breakfast Bake
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in a large non-stick skillet over medium heat. Add sausage and sauté until browned, 4 minutes. Add roasted red peppers, thyme, oregano, and garlic; sauté for 5 minutes until softened. Remove from heat.
Add milk to a large saucepan. Bring to a simmer over medium-low heat. Gradually whisk in polenta. Add ½ teaspoon (0.5 mL) 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.
Remove from the heat. Whisk in half the cheese until melted. Let the mixture stand for 10-15 minutes. Whisk in sausage mixture and eggs. Pour into an 8 x 8 inch (20 x 20 cm) oven safe baking dish coated with cooking spray. Sprinkle with remaining goat's cheese. Cover with plastic wrap and refrigerate until the dish has cooled; about 1 hour and up to overnight.
Preheat oven to 425°F (220°C). 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.