Polenta gnocchi with savoy cabbage and cheese
Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian
Polenta Breakfast Bake
Details
- Servings: 12
- Dish: main course
Cuisine
- american
Ingredients
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 1¼ cup polenta
- 2 tablespoons unsalted butter
- 1½ cups shredded cheese (I used a combination of mozzarella and Monterey jack)
- ½ pound loose sweet Italian sausage
- 8 ounces sliced white button mushrooms
- 1 shallot, finely diced
- 5-6 eggs
- salt and black pepper
- 2 tablespoons fresh cilantro, chopped
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