Breakfast Polenta Casserole

Ingredients

1/4 cup red onion (1 small), diced small
1 1/4 cups unpeeled Yukon gold potatoes (1 large), diced small
Salt
Freshly ground black pepper
6 ounces raw pork sausage, casings removed
3 cups water
1 cup coarse cornmeal or polenta
5 large eggs
Butter or oil for sautéing
1/2 cup grated Parmesan cheese
2/3 cup shredded sharp cheddar cheese

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

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