2 tsp olive oil
1 roll pre-cooked Polenta
6 ouncesl Gimme Lean veggie sausage
½ cup shredded Fontina or mozzarella
½ cup grated Parmigiano-Reggiano, divided
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 ¼ 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 ¼ 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.