Cheesy Polenta With Sage Breakfast Sausage And Red

Name: Cheesy Polenta With Sage Breakfast Sausage And Red Eye Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Make the Polenta (You can do this the night before); 2 tablespoons olive oil; 1/4 cup minced scallion or chive; 3 cups water; 1 teaspoon salt; 1 cup polenta; 1/2 cup grated cheddar cheese; Assemble Breakfast; 4 Breakfast (sage) sausage patties, preferably homemade; 4 tablespoons butter; 2 tablespoons flour; 1 cup coffee; 1 teaspoon sugar

Servings: persons

Make the Polenta (You can do this the night before)
2 tablespoons olive oil
1/4 cup minced scallion or chive
3 cups water
1 teaspoon salt
1 cup polenta
1/2 cup grated cheddar cheese
Assemble Breakfast
4 Breakfast (sage) sausage patties, preferably homemade
4 tablespoons butter
2 tablespoons flour
1 cup coffee
1 teaspoon sugar

1
["Heat olive oil in medium saucepan. Add the water and salt and bring to a boil.", "Stream in the polenta, stirring all the while, and bring to a boil. Reduce the heat, simmer polenta, stirring occasionally, until creamy, about 12 minutes. Toss in the scallions and grated cheese.", "Line a sheet pan with parchment, brush oil over the parchment, and spread the polenta out about 3/4"" thick. Let the polenta cool. Cut out cute shapes. Hearts are nice if you're feeling romantic. Stars are fun for the holidays.", "In a large skillet, melt 2 tablespoons of butter and saute the polenta hearts until crispy on both sides. Put two hearts on each plate. Keep warm in the oven.", "In the same skillet, add the sausages and cook until well browned and cooked through. Place one sausage on each plate and put them back in the oven.", "Make a roux with the remaining butter and flour. Toast it to a nutty brown and then add the sugar, let it caramelize a bit, then add the coffee, scraping up the yummy bits from the skillet and boiling just until it thickens. Taste, correct for salt and pepper and thin with boiling water, if necessary.", "Pour some gravy over the sausage and polenta and renounce your Yankee self."]

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Make the Polenta (You can do this the night before), 2 tablespoons olive oil, 1/4 cup minced scallion or chive, 3 cups water, and more.

Yes, Cheesy Polenta With Sage Breakfast Sausage And Red Eye Gravy falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Polenta With Sage Breakfast Sausage And Red Eye Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions