POLENTA BREAKFAST CASSEROLE ENJOY DAN:

                 POLENTA BREAKFAST CAQSSEROLE by CHEF DAN:

8 servings

INGREDIENTS:

2 tablespoon olive oil

2-pounds ground turkey

10 cremini mushrooms, sliced

1 red onion, chopped

4 garlic cloves, minced

4 cups chicken broth

1-1/2-cups yellow polenta

1/4-teaspoon salt

1/2-cup shredded part-skim, mozzarella cheese

1/3-cup Parmesan cheese, grated

2 teaspoons red chili flakes

4 eggs, lightly beaten

DIRECTIONS: (PREHEAT TO 425 F)

1.   Add oil to a skillet over medium-high heat and when sizzling.

2.   Add ground chicken; sauté for 3-4 minutes or until browned.

3.   Add mushrooms, onions, and garlic; sauté for 4 minutes.

4.   Remove from heat.

5.   Bring chicken broth to a simmer over medium-low in a sauce pan.

6.   Stir in polenta and salt; simmer for 7 minutes, stirring frequently.

7.   Remove from heat; add cheeses, stirring until cheeses melt.

8.   Place polenta mixture in a bowl; let stand 15 minutes, stirring.

9.   Stir in chili flakes and eggs, add ground chicken, stir to combine.

10  Spread polenta mixture in to a prepared baking dish.

11  Cool to room temperature, cover surface with plastic wrap, refrigerate overnight.

12  Uncover and bake for 25 minutes or just until set.

13  Preheat broiler to high; broil 2 minutes or until top is lightly browned.

14  Let stand 5 minutes.

ENJOY DAN:                                SHARING LIFE LOVE AND LOVING FOOD!!