CAJUN BAKED EGGS WITH POLENTA

Cajun Baked Eggs with Polenta image

Eat eggs for dinner! They're one of the few foods that contain vitamin D, which helps protect your bones.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
6 ounces fully cooked smoked andouille sausage, cut into 1/2-inch chunks
1 green bell pepper, chopped
2 stalks celery, chopped, plus 1/2 cup celery leaves
4 scallions, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons Cajun seasoning, plus more for topping
1 26-ounce box strained tomatoes
Kosher salt and freshly ground pepper
1 16-ounce tube polenta, sliced into 8 rounds
8 large eggs
2 tablespoons chopped fresh parsley

Steps:

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.

Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 398 milligrams, Sodium 1117 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 25 grams, Sugar 11 grams