Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBrunch
Recipe Story
origins & traditionsThis rustic Brazilian brunch dish transforms humble cornmeal into a show-stopping centerpiece. Inspired by traditional polenta preparations found throughout Brazil, these golden squares combine the natural sweetness of fresh corn with the robust flavor of Italian sausage, all bound together in a creamy polenta base. The dish is baked until the top develops a beautiful golden crust while the interior remains luxuriously creamy. Bell peppers and onions add layers of flavor and color, while fresh parsley brightens each bite. This versatile recipe works equally well as a main course or hearty side dish, and can be prepared ahead for stress-free entertaining. The crispy exterior contrasts beautifully with the soft, flavorful center, making each bite a delightful experience. Serve these squares warm from the oven with a simple green salad for a complete and satisfying meal.
Instructions
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Preheat oven to 375°F (190°C). Grease a 9x13 inch casserole dish with butter and set aside.
In a large stockpot, bring 6 cups of water to a boil. Add 2 teaspoons salt.
Gradually whisk in 2 cups cornmeal (polenta), stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 15 minutes until thickened.
While polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Remove sausage from casings and crumble into pan. Cook until browned, about 6-8 minutes. Remove and set aside.
In the same skillet, add diced onions and bell peppers. Sauté for 5 minutes until softened. Add minced garlic and cook 1 minute more.
Stir the cooked sausage, sautéed vegetables, corn kernels, and 1 cup shredded mozzarella cheese into the cooked polenta. Mix well to combine.
Add 2 beaten eggs, chopped parsley, black pepper, and paprika. Stir thoroughly until mixture is uniform.
Pour the polenta mixture into the prepared casserole dish, spreading evenly. Smooth the top with a spatula.
Sprinkle remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese over the top.
Bake for 35 minutes until golden brown and set in the center. The top should be crispy and cheese melted.
Remove from oven and let rest for 10 minutes before cutting into squares.
Garnish with additional fresh parsley and serve warm.
Savory Corn and Sausage Polenta Squares
3.6 (21)
Golden polenta squares studded with sweet corn and savory sausage, baked until crispy on the outside and creamy inside. A hearty Brazilian-inspired brunch dish perfect for feeding a crowd.
medium
55 min
8 servings
Ingredients
0 of 15 checked
base
- 2 cups cornmeal, polenta or coarse cornmeal
protein
- 4 links italian-sausage, casings removed
vegetables
- 2 cups corn, fresh or frozen kernels
- 2 pieces bell-peppers, diced
- 1 pieces onions, diced
- 4 cloves garlic, minced
dairy
- 1 1/2 cups cheese-mozzarella, shredded, divided
- 4 tablespoons cheese-parmesan, grated
- 2 pieces eggs, beaten
- 2 tablespoons butter, for greasing
oil
- 2 tablespoons olive-oil
herbs
- 4 tablespoons parsley, chopped
seasonings
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
- 1 teaspoons paprika
Chef Tips
expert advice•For extra flavor, use a combination of hot and sweet Italian sausage.
•You can substitute the sausage with chorizo for a spicier Brazilian twist.
•If polenta becomes too thick while cooking, add warm water 1/4 cup at a time.
•For a vegetarian version, omit sausage and add sautéed mushrooms and zucchini instead.
•The polenta can be made one day ahead - simply reheat before adding to the casserole dish.
•For individual portions, use a muffin tin instead of a casserole dish and reduce baking time to 25 minutes.
•Add a pinch of cayenne pepper for those who enjoy heat.
•Fresh or frozen corn both work well in this recipe.
•Leftover squares make excellent breakfast the next day when pan-fried until crispy.
