I love a good hearty breakfast on Sunday mornings. Polenta is easy to make and works with a lot of other ingredients. This one has andouille sausage (I used chicken – they taste great) and lots of onions. And it reheats super easy!
What you need:
- 2 cups of chicken broth
- ½ cup of dry polenta
- ¼ teaspoon garlic powder
- 1 Tablespoon olive oil
- ½ onion, sliced, then halved
- 4 andouille sausage
- ½ cup diced fresh tomatoes
- 4 eggs
- 1 Tablespoons chives
How to Do it:
Heat the broth and garlic powder to a boil. Stir in the polenta and simmer for about 30 minutes, or until it thickens.
Preheat the oven to 350 degrees.
Heat the olive oil in a skillet and sauté the onion until it begins to soften.
Slice the sausage and add to the skillet.
Stir in the polenta.
Put the polenta into an oven proof casserole dish and bake for about 10 minutes (do not rinse the skillet yet). Remove from the oven and add the tomatoes to the top.
Return to the oven and bake for another 10 to 15 minutes, until the edges begin to brown.
Using the same skillet that the onions and sausage cooked in, add enough water to bring it up about 1 inch. Bring to a boil. Reduce heat to medium-low and drop eggs gently into the hot water. Cook until they reach the desired doneness. I like soft yolks but do not like runny whites. To make sure the white is cooked, spoon the hot water over the top to cook the part over the yolk.
Spoon some polenta mixture onto a plate and top with the egg. Serve with chives as a garnish.
Below are some of the items we used to create this recipe!
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