Breakfast Spicy Sausage Polenta is an easy recipe to serve for your family or company. It encompasses foods and flavors that I love to eat and serve. Down South, we are known for our “grits” at the breakfast table. In Italy, polenta is used in a variety of ways for breakfast, soups, appetizers or entrees.
While visiting friends in Laguana Beach, we were served Ham and Polenta Spoonbread and Mimosas one morning. The host was gracious and shared the recipe from www.finecooking.com by Bruce Weinstein and Marc Scarbrough. I enjoyed Fine Cooking’s version. Ham and Polenta Spoonbread inspired the recipe that I adapted. Polenta is a new ingredient for my kitchen.
I think that “grits” may be the country version of the city relative of “polenta”. Whether you choose grits or polenta, as with any food ingredient, it is important that you choose quality and cook properly. Always add flavor whether it’s vegetables or spices to blend with other ingredients.
Many of the ingredients in this dish are typically on hand in a well stocked pantry. Polenta may be adapted easily deleting or swapping items. I prepared this dish for breakfast but it would easily serve as a side dish for company.
Breakfast Ideas for entertaining
While entertaining guests, I love having a variety of breakfasts casseroles and egg pies recipes to serve in the morning. Prepare Breakfast Spicy Sausage Polenta Recipe ahead and bake as needed.
Pop the Breakfast Spicy Sausage Polenta Recipe in the oven after you stumble to your coffee pot. I love to enjoy my coffee time with house guests before we start the busy day. Coffee time on the porch is a perfect way to celebrate your morning.
Last week, I was happy to celebrate my mornings with my parents, baby sister and her family. My nephew Super-Baby is absolutely adorable. Happy babies are the best and are a joy to be around. Breakfast Spicy Sausage Polenta Recipe will serve your morning breakfast well. Pop in the oven, reheat another day and it is just as good.
Alexa, shout out to Caitlyn Smith’s soulful rendition of “This town is killing me”. Caitlyn Smith is part of the Listen Up Campaign Artist’s to Watch for 2017. If you’re not familiar with Caitlyn Smith, check out this talented emerging artist.
| Servings | Prep Time |
| 8-10 People | 20-30 Minutes |
| Cook Time |
| 40-45 Minutes |
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Breakfast dish that blends together eggs, cheese, polenta and variety of seasonings and spices. Great dish to make ahead and pop in oven.
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- 1 1/2 Cup Quick Polenta
- 2 Cups Water
- 3/4 Cup Powdered Milk
- 1 Cup Spicy Sausage Cooked
- 8 Eggs
- 4 Ounce Cheddar Cheese grated
- 3/4 Cup Pimento Chopped small
- 1 Jalapeno seeded & chopped
- 1 Tablespoon Basil Fresh and minced
- 20 Grinds Black Peppercorns Freshly ground
- 2 Teaspoons Salt
- Preheat oven to 350. Grease 3 quart baking pan with butter.
- On high heat, heat water to boiling and remove from heat. Add polenta and powered milk to baking dish. Slowly add water and stir well.
- In a small bowl, beat the eggs and set aside.
- Add all ingredients to baking dish with polenta and mix well. Add in eggs and stir well.
- Bake at 350 for 40-45 minutes until set and lightly browned crust. Allow to set for a few minutes before cutting and serving. Note: Serve with link sausage or bacon. A biscuit covered in homemade jam makes a nice touch.
- Recipe adapted from www.finecooking.com by Bruce Weinstein and Marc Scarbrough. I enjoyed Fine Cooking's version. Ham and Polenta Spoonbread inspired the recipe that I adapted.
