Sausage and Polenta Breakfast Casserole

2 teaspoons olive oil

10 ounce diced chicken andouille sausage

2 cups sliced green onions

1 tablespoon chopped fresh thyme

4 garlic cloves, minced

4 1/2 cups fat-free milk

1 1/2 cups uncooked quick-cooking polenta

1/4 teaspoon salt

4 ounces cheddar cheese, shredded (about 1 cup)

1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)

2 teaspoons hot pepper sauce

4 large eggs, lightly beaten

Cooking spray



1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.



2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.



3. Preheat oven to 425°.



4. Uncover dish. Bake at 425° for 25 minutes or just until set.



5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.