Egg and Sausages Polenta

Egg and Sausages Polenta
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 9.6 g
  • Cholesterol: 133.9 mg
  • Sodium: 743.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.0 g

View full nutritional breakdown of Egg and Sausages Polenta calories by ingredient
Submitted by:


Inspired from "The Champions Cookbook - Runner's World"...
Inspired from "The Champions Cookbook - Runner's World"...

Number of Servings: 8


    3 C NF Chicken Broth
    3/4 C Yellow Cornmeal
    1 Tbsp Dill (or herbs)

    5 Large eggs
    1/2 C Milk 1%
    3 Hot dog Schnieders Jumbo all Beef (cooked)
    1/2 Bag President Choice - Broccoli Slaw (150 gr)
    3 Chives (chopped)


Leftovers are good for lunch too!
To make it healthier, substitute the sausage... (I had some leftover and wanted some extra meat that morning!)


1. Preheat oven at 375F.
Bring broth to boil in a medium saucepan. Add cornmeal and herbs. Reduce the heat and simmer for about 30 min, stir frequently. When the polenta lulls away from the side of pot, remove from heat and spread evenly in 2 quiche pan. (8")

Roast the broccoli slaw with the sausage. Divide and place on top of crust.
Whisk eggs and milk together. Pour over the polenta and add chives.
Bake for 45 min.

Serving Size: 8 serving of 8" pie size polenta

Rate This Recipe