Breakfast Polenta with Sausage, Onion and Peppers

1. 1

   Butter 11x7x2-inch glass baking dish.

2. 2

   Saute sausage in skillet over medium heat 8 minutes, breaking up sausage with fork.

3. 3

   Add onion, bell pepper and oregano.

4. 4

   Saute until vegetables are tender, about 8 minutes.

5. 5

   Bring water to boil in medium saucepan.

6. 6

   Gradually whisk in cornmeal.

7. 7

   Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes.

8. 8

   Stir in cheese and sausage mixture.

9. 9

   Season with salt and pepper.

10. 10

    Pour into prepared dish.

11. 11

    Chill at least 1 hour and up to 1 day.

12. 12

    Cut polenta into 2-inch squares.

13. 13

    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.

14. 14

    Saute half of squares until brown, about 5 minutes per side.

15. 15

    Transfer to platter; tent with foil.

16. 16

    Repeat with remaining butter and squares.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.