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1
Heat 1 tablespoon oil in a large saucepan over medium heat.
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2
Add onion and cook, stirring, until softened, but not browned, about 3 minutes.
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3
Add 4 cups water and bring to a boil.
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4
Gradually whisk cornmeal into the boiling water.
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5
Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 or 2 minutes.
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6
Reduce heat to low and cook, whisking frequently, until very thick, about 12 minutes.
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7
At the same time, heat the remaining 2 teaspoons of oil in a large skillet over medium heat, add sausage.
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8
Cook, stirring frequently until lightly browned and no longer pink, 4 minutes more.
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9
Transfer to a plate, let cool, then finely chopped.
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10
Position rack in upper third of oven, preheat to 350F.
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11
Coat a 9-by-13-inch baking pan with cooking spray.
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12
When the polenta is done, stir in mozzarella and 1/4 cup Parmesan until melted.
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13
Spread the polenta evenly in the prepared pan.
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14
Make six 2-inch-wide indentations in the polenta with the back of a tablespoon.
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15
One at a time break eggs into a custard cup, and slip one into each indentation.
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16
Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmesan evenly.
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17
Bake the casserole for 15 minutes.
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18
Then broil until the egg whites are set, about 3 minutes.
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19
Or you can bake the casserole until the egg whites are set, 20 to 22 minutes.
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20
Let cool for several minutes.
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21
Serve warm.
