Sausage and Cheddar Breakfast Polenta

This is a dish where polenta truly masquerades as Southern grits.  The deep color might otherwise give away the secret, but the cheddar cheesiness of this recipe leaves even the palest of traditional grits a bit yella'.  No matter, this should please the crowd no matter what you call it.  Enjoy!

Sausage and Cheddar Breakfast Polenta

Serves 36

• 1 TBS olive oil for brushing the pan plus an additional 1 TBS of olive oil
• 1 gallon plus 5 cups spring water
• 6 cups finely ground polenta
• 6 TBS unsalted butter
• 3 tsp sea salt
• 3 tsp black pepper
• 3 vegetable bouillon cubes (Rapunzel brand Sea Salt and Herb are nice)
• 6 cups sharp cheddar cheese, grated
• 3 lbs loose turkey breakfast sausage (we special order this from Whole Foods)

Preheat the oven to 350 degrees F.  Preheat the flattop grill to medium heat or prepare an extra large saute pan for the cooktop.

Using a basting brush, lightly grease the bottom and sides of a full size hotel pan.  Add the spring water, polenta, butter, sea salt, black pepper and bouillon cubes to the pan.

Place the pan uncovered in the oven and bake for 40 minutes, stirring the ingredients at the half-way point to recombine.  After 40 minutes, add the cheddar cheese to the pan, mixing well to incorporate, and return to the oven for an additional 10-15 minutes.  Polenta is cooked when all water has been absorbed and the cornmeal is smooth and fragrant.  (Cooking time may vary significantly depending upon your oven.  The cook time above is for a commercial convection oven.) 

While polenta is cooking, warm the remaining olive oil on your saute surface.  Add the loose sausage and saute until cooked through, breaking it up into small pieces as you go.  Remove sausage from heat and set aside.

When polenta has finished cooking, remove pan from the oven and stir in the cooked sausage.  Taste for flavor and season with additional salt or pepper as desired.  Cover tightly and allow to rest for 5 minutes before serving.  To serve, ladle a generous scoop of polenta on each plate and top with a pair of baked eggs (recipe below).

Eggs for a Crowd

Makes 64 eggs, or 2 per person for a crowd of 36

• Olive oil and basting brush OR non-stick cooking spray
• 64 large eggs
• Sea salt and pepper to taste

Preheat oven to 350 degrees. 

Spray the inside of (6) 12-count muffin tins with non-stick spray or brush the compartments with olive oil making sure to get full coverage on the pans.  Break one egg into each muffin slot and season with salt and pepper.  Transfer pans to hot oven and bake until egg whites are set and yolks have reached your desired degree of firmness.  Cooking times will vary greatly depending on your oven, but will probably range from 10-15 minutes.  Remove pans from oven and allow eggs to rest for several minutes.  Using a butter knife or very small spatula, loosen the egg from the pan and gently remove with a spoon.  Serve immediately or transfer eggs to a pre-heated, covered hotel pan to keep warm until ready to serve.

[One note:  you may have to BYO muffin tins as many shelter kitchens will not stock the pans, but it's well worth the effort.]