Cheesy Polenta & Egg Casserole

2 tsp olive oil

1 roll pre-cooked Polenta

6 ouncesl Gimme Lean veggie sausage

cup shredded Fontina or mozzarella

cup grated Parmigiano-Reggiano, divided

6 eggs

Heat the oil in a large skillet over medium heat and add the Gimme Lean. Crumble and cook according to package directions. Position rack in upper third of oven; preheat to 350 F. Coat a 9-by13 inch pan with cooking spray. Spread the polenta in the pan and cover with the Fontina and cup of the Parmigiano-Reggiano. Make 6 indentations in the polenta and break the eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the Gimme Lean and the remaining cup Parmigiano-Reggiano evenly on top of the eggs. Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 4 minutes. Let stand for 5 minutes before serving.