Recipe 68: Creamy Polenta Egg Bake with Sausage

COMFORT FOOD FTW

This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.

If you would like to read the post that accompanies this recipe, check it out here.

What You’ll Need

• Ground Sausage, 8 oz
• Polenta/Corn meal, 3/4 cup
• Chicken Stock, 2 1/2 cups
• Cheddar Cheese, 1/2 shredded
• Paprika, 1/2 teaspoon
• Salt and Pepper, to taste
• Eggs, 4–6 large
• Sriracha, to taste
• Cast iron skillet

How We Did It

1. Preheat the oven to 400 degrees (F).
2. Spray your cast iron skillet with cooking spray and brown the ground sausage (over medium heat). Set it aside in a small bowl.
3. In the same cast iron skillet, pour in chicken stock and bring it to a boil.
4. Turn heat to low-medium heat and whisk polenta/corn meal and paprika. Be sure to do this with gusto to keep it from clumping.
5. Once thoroughly wisked, cover mixture and let it cook for 15 minutes, stirring occasionally.
6. Add the shredded cheese and stir thoroughly and mix in half of the sausage.
7. Add the other half of the sausage in the middle (do not mix this in, however).
8. With a large spoon, make small hole on the outer edge of the skillet (you will have 4–6 of these, depending on how many eggs you use). Lightly add egg in each hole.
9. Use salt and pepper to taste to each egg.
10. Put the cast iron skillet in the oven and bake until the egg whites are set and the yolks are soft (or to your liking).
11. Add hot sauce if you so desire.
12. Serve immediately and enjoy!

A Final Note

Aaron and I had so much fun cooking this recipe together. We loved putting our own spin on it but we do need to give credit where it is due. Find the original recipe here:

Creamy Polenta Eggs with Chorizo and Smoked Paprika

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