Sausage and Polenta Breakfast Casserole

Ingredients

• 10 ounce chicken andouille sausage diced
• 4 large eggs lightly beaten
• 4.5 cups milk fat-free
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 2 cups green onions sliced
• 2 teaspoons olive oil 
• 0.3 cup parmigiano-reggiano cheese grated
• 2 teaspoons pepper sauce hot
• 1.5 cups quick-cooking polenta uncooked
• 0.3 teaspoon salt 
• 1 cup cheddar cheese shredded

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• baking pan
• broiler

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil; swirl to coat.
3. Add sausage; saut 3 minutes or until browned.
4. Add onions, thyme, and garlic; saut 5 minutes.
5. Remove from heat.
6. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk.
7. Remove from heat.
8. Add cheeses; stir until cheeses melt.
9. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs.
10. Add sausage mixture; stir well to combine.
11. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
12. Preheat oven to 42
13. Uncover dish.
14. Bake at 425 for 25 minutes or just until set.
15. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned.
16. Let stand 5 minutes.