Polenta Breakfast Bake - Chicken Farmers

Ingredients

• 1 tbsp (15 mL) extra virgin olive oil
• 2 chicken fennel sausage, casing removed and discarded
• 2 cups (500 mL) sliced roasted red peppers
• 1 tsp (5 mL) dried thyme
• 2 tsp (10 mL) dried oregano
• 4 cups (1 L) skim milk
• 1 cup (250 mL) uncooked quick-cooking polenta
• 1 garlic clove, minced
• 1/2 tsp (2.5 mL) salt (or to taste)
• 3/4 cup (175 mL) freshly grated goat’s cheese
• 4 large eggs, lightly beaten
• cooking spray