Breakfast Polenta/Hash Brown Casserole

Ingredients:

• 1/4 cup red onion, diced small
• 1 1/4 cup potatoes diced small (I used fingerlings; Yukon is also good)
• Sea Salt
• Black Pepper
• 6 eggs, beaten with milk
• butter
• 1/2 cup grated Parmesan Cheese
• 2/3 cup Cheddar Cheese
• 6 slices Polenta (corn meal mush to some)

Directions:

1. Heat butter in two separate skillets
2. Pre-heat oven to 350 degrees
3. Steam the potatoes until soft
4. Dice onion and potatoes (I use the Vidalia Chop Wizard for equal dicing)
5. Saute the onion in one of the skillets
6. Add the potatoes to the onion skillet, and cook over medium heat until potatoes are crisp and onion is translucent.
7. Put Polenta, in 6 equal slices in bottom of glass baking dish
8. Beat eggs with milk, add salt and pepper.
9. Cook beaten eggs in 2nd skillet until set but still wet
10. Pour the potato/onion mixture over the Polenta
11. Spread the cheeses equally over the mixture.
12. Pour the eggs over the entire dish
13. Bake in oven about 15 minutes - until cheese has melted and eggs have finished cooking - should be bubbly.      

Makes 4 servings – I like to have it for breakfast for 2 days.

If you like, add turkey sausage or ground beef.