Cheese and Sausage Polenta Egg-Bake

This filling polenta bake is easy on the budget as well as the eyes. Not to mention it’s a cinch to make!


Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Wisconsin Sharp Cheddar Cheese


  • Cook breakfast sausage and set aside.
  • Shred the Crystal Farms Wisconsin Sharp Cheddar Cheese.
  • In a large saucepan, bring 4 cups of milk to a boil and slowly sprinkle in 1 cup of cornmeal while rapidly whisking the cornmeal and milk.
  • Whisk for 2-3 minutes until smooth.
  • Add 3/4 cup of the shredded Wisconsin Sharp Cheddar Cheese and whisk in.
  • Set polenta aside.
  • In a casserole dish, mix cheesy polenta and breakfast sausage.
  • Preheat the oven to 350º F and heat the polenta-sausage mixture until warm.
  • Remove from the oven, and crack 5 eggs over the top of the polenta. Put the casserole back in the oven and cook for 10-15 more minutes- or until eggs are cooked to your specifications.
  • Remove casserole from the oven and garnish with more cheese and green onions.
Chef's Tips & Suggestions:
  • If you are making this ahead, cover and set in the fridge. Follow steps 6-9 once ready to begin cooking.
  • Explore other additional mix-ins such as vegetables, spices, or bacon.
Recipe Courtesy of: Kristen Greazel