Cajun Baked Eggs with Polenta

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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