1 cup white cheddar cheese grated/reserve 1/4 cup for topping
8 large eggs beaten for one minute
Cook sausage over medium-high heat, stirring often until sausage crumbles into small pieces and is no longer pink. Remove from skillet and drain on paper towels.
Grease a 10 inch round deep-dish pit plate or 10-inch cast iron skillet OR 8 ten-ounce ramekins and sprinkle sides and bottom with the cornmeal.
Preheat oven to 350-degrees.
Bring chicken broth, cream and salt to a boil in a large saucepan over medium heat. Gradually whisk in the polenta, and return to a boil. Cover, reduce heat to low, and simmer for 12-15 minutes or until very thick, whisking occasionally
Remove the polenta from heat; stir in Asiago, pepper, and 3/4 cup of cheddar until thoroughly mixed and cheese is melted. Set aside to cool a bit.
Beat the eggs for one minute. Gradually stir in the polenta cheese mixture into the eggs about 1/4 to 1/2 cup at a time. Stir vigorously to break up the clumps of polenta. repeat until all of the polenta has been incorporated into the eggs.
Stir in the Spinach into the egg/polenta mixture.
Stir in the cooked sausage into the egg/polenta/spinach mixture.
Spoon the mixture into the pie plate/cast iron skillet or into 8 ramekins which have been coated with Crisco & sprinkled with cornmeal.