Garlic and Roquefort Polenta with Eggs and Sausage

Today is “Cook Something Bold and Pungent Day”.  What could be bolder and more pungent than lots of garlic and blue cheese?

If you’re looking to keep your breath sweet, this is not the dish for you.  If you looking for flavors that explode in a party in your mouth – then give this one a try!

What you need:

• 1 ½ cups salted water (about ½ teaspoon salt)
• 2/3 cup polenta
• ½ teaspoon garlic salt
• ½ teaspoon lemon pepper
• 5 – 6 very large cloves of garlic, crushed
• 2 oz. Stilton or Roquefort cheese
• 1 Tablespoon of butter
• 4 eggs
• 4 andouille sausage (I like Open Nature chicken)

How to Do it:

Bring the salted water to a boil and add the polenta.  Cook until it’s thickened.  Stir in the garlic salt, lemon pepper, the garlic cloves and the cheese until the cheese in melted.

Melt the butter in a baking pan.

Spread the polenta on the top.

Cook at 350 degrees until the butter is bubbled over the sides and everything is browned, about 30 to 40 minutes.

Allow to cool slightly, then cut into quarters.

Cook the sausage until it is browned.  Fry the eggs and serve on top of the polenta wedges.

Serves 4

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