Cajun Baked Eggs with Polenta

Name: Cajun Baked Eggs with Polenta
Ingredients: 3 tablespoons extra-virgin olive oil; 6 ounces fully cooked smoked andouille sausage, cut into 1/2-inch chunks; 1 green bell pepper, chopped; 2 stalks celery, chopped, plus 1/2 cup celery leaves; 4 scallions, chopped; 3 cloves garlic, finely chopped; 1 1/2 teaspoons Cajun seasoning, plus more for topping; 1 26-ounce box strained tomatoes; Kosher salt and freshly ground pepper; 1 16-ounce tube polenta, sliced into 8 rounds; 8 large eggs; 2 tablespoons chopped fresh parsley