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Photo by Lori Rice
This meal is satisfying as a big weekend breakfast but is hearty enough to serve for dinner.
Yield: 6 servings
- butter to grease baking sheet
- 3 cups water
- 1 cup yellow cornmeal
- 3/4 tsp. salt, divided
- 1½ pints grape or cherry tomatoes
- 1 tsp. extra virgin olive oil
- 1/4 tsp. ground black pepper
- 1 pound ground pork breakfast sausage
- 1/2 T. unsalted butter
- 6 eggs
- scallions or chives for garnish
Grease baking sheet with butter and set aside. In medium sauce pan, bring the water to boil. Reduce heat and whisk in cornmeal. Cook on low, stirring constantly, until cornmeal is smooth and thick, about 2 minutes. Stir in 1/2 teaspoon salt.
Pour polenta on baking sheet and spread to 1/2- to 3/4-inch thickness. You will cut it into six servings once it cools. Place baking sheet in refrigerator to cool.
Turn broiler to high. Spread tomatoes on separate baking sheet, drizzle with olive oil, and sprinkle with black pepper and remaining 1/4 teaspoon salt. Broil until tomatoes burst, about 3 to 4 minutes, watching closely so they don’t burn. Remove from the oven and set aside.
Heat skillet to medium-high and cook sausage. Break it apart as it browns. Cook until no longer pink. Turn off heat and transfer sausage to bowl and set aside.
Remove polenta from refrigerator. Use a biscuit cutter to cut circles, or a knife to cut squares. Make six portions. Reheat skillet used to make the sausage to medium-high and place polenta in skillet. Cook 2 to 3 minutes on each side, until edges begin to brown. Place each piece of polenta on plate.
In separate skillet, melt butter over medium-high heat. Three at a time, fry eggs to desired doneness.
Divide sausage into six portions and spoon on top of polenta. Top each plate with egg. Next top each with an equal amount of tomatoes. Garnish with chives or scallions if desired. Serve warm.