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Epicurious

Breakfast Polenta with Sausage, Onion and Peppers

3.3

(3)

Add eggs and fruit for a nice menu.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 hot Italian sausages (about 8 ounces), casings removed
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsSausageMeatBell PepperVegetableOnionRoot VegetableCornmealFlourParmesanCheeseDairyMainSideStarterBreakfastBrunchDinnerNut FreeGluten FreeEasyMake AheadSauteBon Appétit
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