Cavanaugh Christmas Breakfast Casserole

No wheat here unfortunately …. this one is based on polenta instead of a bread strata. This recipe makes a 9 x 9 casserole – just double it for a 13 x 9. George came up with this to give us a nice breakfast to share on Christmas morning while staying compliant with the way we have to eat now (well except for that sprinkle of cheese).

First, make the polenta.

  • 1 cup organic (non-GMO) corn meal
  • 3 cups chicken broth
  • poultry seasoning
  • thyme
  • parsley
  • white pepper
  • salt
  • freshly ground black pepper
  • dash of hot chili sauce (we used Frank’s)

Bring the broth to a boil, lower heat to medium and sprinkle in the cornmeal while stirring constantly. Keep stirring a minute or two while it thickens and then let it cook till done (about 5 – 10 minutes). Stir in the seasonings to taste.

Meanwhile saute the following ingredients:

  • half a pound of breakfast sausage
  • half an onion, diced
  • Add half the meat mixture to the polenta and stir. Add a handful of frozen raw chopped spinach.

    Pour into a buttered 9 x 9 casserole dish. Sprinkle the remaining meat mixture on top of the polenta. Top with half a cup of chopped canned fire roasted red pepper and sprinkle with shredded cheddar cheese. Bake at 350 for about 15 minutes until the cheese melts the way you like it.

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