Sausage Breakfast Polenta Bowls Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Bring the milk and 2 cups water to a simmer in a medium saucepan over low heat.
• Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Once the oil starts to shimmer, add the andouille and spread out into a single layer. Cook until browned on the first side, 2 to 3 minutes. Use tongs to flip the sausage pieces and cook until browned on the second side, 2 to 3 minutes more. Use tongs or a slotted spoon to transfer the sausage to a medium bowl and cover with foil to keep warm.
• Add the bell pepper and a pinch of salt and pepper and cook, stirring occasionally, until tender and browned in spots, about 3 minutes. Add a drizzle more of oil if the pan seems too dry.
• Transfer to a medium bowl and cover with foil to keep warm. Add the tomatoes and cook, without moving, until the tomatoes are browned on their bottoms and the skins on some are starting to burst, about 2 minutes; add a drizzle of oil if the pan seems too dry. Shake the skillet from side to side several times to turn the tomatoes and cook, shaking the pan frequently to keep the tomatoes moving, until the skins on all of the tomatoes have burst, about 2 minutes more. Transfer the tomatoes to the same bowl as the bell pepper, then season with salt and pepper and stir gently to combine.
• By this time, the milk and water should have come to a simmer. Slowly whisk in the polenta, and a pinch of salt and pepper then continue whisking until the polenta has thickened and just pulls from the sides of the saucepan, about 5 minutes. Turn off the heat and stir in the butter and Cheddar until melted, about 1 minute. Season to taste with additional salt and pepper if needed. If you would like the polenta looser, whisk in 1/4 to 1/2 cup warm water.
• Divide the polenta among 4 bowls and top with the andouille sausage, bell pepper and tomatoes. Garnish with the scallions and serve with hot sauce on the side.

Steps:

• Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
• Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.

Steps:

• Prepare the sundried tomato pesto:.
• In the bowl of a food processor, add sun dried tomatoes, garlic, parmesan cheese, pine nuts, olive oil, and a pinch of salt. Process until smooth, combined and paste-like.
• For polenta:.
• In a large saucepan bring 1/2 cup water, milk, and butter to a rapid simmer over medium high heat. Add in prepared polenta and reduce heat to medium-low.
• Cook stirring constantly until polenta is softened, about 3 to 4 minutes. Use an immersion blender to puree until creamy. Stir in fontina cheese, thyme, 1/2 teaspoon salt, and a pinch of pepper. Taste and adjust for seasoning. Cover and keep warm, stirring from time to time.
• Meanwhile, cook sausage and kale:.
• Heat a splash of oil in a large, deep-sided skillet over medium high heat. Add the sausage and season with paprika, 1/8 teaspoon of salt, and a pinch of pepper. Drizzle with maple syrup. Cook until browned, using the edge of the spatula to break into crumbles, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
• Reduce the heat to medium (add a splash of oil if the pan is dry) and add the diced onion. Cook until onions begin to color, about 7 to 8 minutes. Add in the garlic and saute until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add the kale and 1/2 cup chicken stock. Season with a pinch of salt and pepper. Cover skillet and cook, stirring occasionally, until kale is tender and soft, about 7 to 8 minutes. Transfer kale to plate with sausage. Tent gently with aluminum foil.
• Poach the eggs:.
• Fill a medium pot with 2 to 3 inches of water and bring to a simmer. Reduce heat until it is barely simmering (180 to 190 degrees). Break egg into a small bowl and transfer to a fine mesh strainer. Carefully swirl the egg around the strainer to remove any excess whites. Tip the strainer into the water and add the egg. Swirl gently with a wooden spoon for a few seconds. Repeat straining and add with remaining whites. Cook, swirling water occasionally, until egg whites are set but yolks are soft, 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove eggs with a slotted spoon to a plate.
• Assemble the bowls:.
• Divide polenta between serving bowls. Top with sausage, sauteed kale, and a poached egg. Finish with sundried tomato pesto.

Steps:

• Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.
• Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
• Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

Steps:

• In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently. , Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat., Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.