Cheesy Polenta Sausage Breakfast Bowl

• Vegetarian

• Pasta & Grains

  • 1 cup Course grain polenta

• Baking & Spices

  • 1 Kosher salt

• Dairy

  • 4 tbsp Butter, salted
  • 1/2 cup Cheddar cheese, sharp
  • 2 cups Whole milk

• Liquids

  • 2 cups Water

Found on nutmegnanny.com

Description

Ingredients

• 2 cups whole milk 
• 2 cups water 
• 1 cup course grain polenta 
• 4 tablespoons salted butter 
• 1/2 cup shredded sharp cheddar cheese
• Kosher salt, to taste

Directions

• For breakfast bowl: In a large skillet set over medium high heat add olive oil. When the oil is hot add in breakfast sausage and saute until browned and slightly crispy. Add in mushrooms and cook until they just start to soften. Add in garlic, spinach and sun dried tomatoes. Cook until the spinach is wilted. Taste and season with salt and pepper. Add the cheesy polenta to 4 bowls and top with equal amounts of the sausage/spinach mixture. Wipe out the skillet you cooked the spinach in and add remaining tablespoon olive oil. Once the oil is hot add in the eggs, fry until crispy around the edges and the white is set. Place one egg on the top of each polenta bowl and enjoy. For cheesy polenta: In a large high sided skillet add water and milk. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove this takes about 7 minutes. Once creamy and cooked remove from heat and stir in butter, cheese and salt.