Cheesy Polenta & Egg Casserole

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/3 cup finely chopped onion
4 cups water, plus more as needed
1 cup yellow cornmeal (see Shopping Tip)
1/2 teaspoon salt
6 ounces Italian turkey sausage, casing removed
1/2 cup shredded fontina or mozzarella
1/2 cup grated Parmigiano-Reggiano, divided
6 large eggs


Heat 1 tablespoon oil in a large saucepan or Dutch oven over
medium heat. Add onion and cook, stirring, until softened, but not
browned, 2 to 3 minutes. Add 4 cups water and bring to a boil.
Gradually whisk cornmeal into the boiling water. Add salt and cook
over medium heat, whisking constantly until the polenta bubbles, 1 to
2 minutes. Reduce heat to low and cook, whisking frequently, until
very thick, 10 to 15 minutes. (Alternatively, once the polenta comes
to a boil, transfer it to the top of a double boiler, cover, and place
over barely simmering water for 25 minutes. This is convenient,
because you don't need to stir it as it cooks.)

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet
over medium heat and add sausage. Cook, stirring and breaking the
sausage into small pieces with a spoon, until lightly browned and no
longer pink, about 4 minutes. Drain if necessary and transfer to a
cutting board; let cool. Finely chop when cool enough to handle.

Position rack in upper third of oven; preheat to 350°F. Coat a
9-by-13-inch baking pan with cooking spray.

When the polenta is done, stir in fontina (or mozzarella) and
1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small
amounts of water to thin it to a thick but not stiff consistency.
Spread the polenta in the prepared pan.

Make six 2-inch-wide indentations in the polenta with the back
of a tablespoon. Break eggs, one at a time, into a custard cup and
slip one into each indentation. Scatter the sausage on the polenta and
sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of
the eggs.

Bake the casserole for 15 minutes. Then broil until the egg
whites are set, 2 to 4 minutes. Let stand for 5 minutes before
serving.

PREP TIME 40 minutes; COOK TIME 1 hour 5 minutes
SERVES 6

Shopping Tip: Polenta, a creamy Italian porridge, can be made from any
type of cornmeal. Coarsely ground cornmeal, available in many
natural-foods stores, is a great option because is has big corn flavor
and light texture. It's usually labeled "cornmeal," but some brands
are labeled "polenta."
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