MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage Polenta w/Nestled Eggs
Categories: Pork, Breads, Cheese, Chilies, Mushrooms
Yield: 8 Servings

2 1/2 c Vegetable broth
1 1/4 c Milk
1 c Quick-cooking polenta mix
1 1/4 c Shredded Mexican-style
- four-cheese blend
4 oz Can diced green chilies
8 oz Bulk pork sausage
2 c Sliced fresh mushrooms
1 c Fine chopped onion
Nonstick cooking spray
8 lg Eggs
Fresh ground black pepper
Snipped fresh cilantro
- (opt)
Bottled hot pepper sauce
- (opt)

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+|F/190+|C, 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+|F/163+|C.
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+|F/163+|C 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+|F/190+|C oven for 30
minutes. Reduce oven temperature to 325+|F/163+|C. Bake,
uncovered, for 20 minutes more or until the eggs are
almost set. Let stand on wire rack 5 to 10 minutes.

Midwest Living | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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... Treat you wife like a thoroughbred or you'll end up with a nag.

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