2 teaspoons olive oil
10 ounce diced chicken andouille sausage
2 cups sliced green onions
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
4 1/2 cups fat-free milk
1 1/2 cups uncooked quick-cooking polenta
1/4 teaspoon salt
4 ounces cheddar cheese, shredded (about 1 cup)
1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
2 teaspoons hot pepper sauce
4 large eggs, lightly beaten
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
Preheat oven to 425°.
Uncover dish. Bake at 425° for 25 minutes or just until set.
Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.