This cheesy polenta sausage breakfast bowl is packed with flavor. It starts with cheesy polenta topped with spinach, mushrooms, sun dried tomatoes, chicken sausage and topped with a crispy fried egg. Never skip breakfast again!
Have I ever talked to you about my husbands obsession with breakfast sausage? Every weekend he is in the kitchen cooking up eggs, sausage and sometimes hash browns. If we go out to breakfast he will always order an extra side of sausage. So that’s why when I told him I teamed up with al fresco to bring you a creamy and delicious cheesy polenta sausage breakfast bowl he grinned from ear to ear. He is all about sausage and of course all about breakfast.
I used country style sausage in my recipe but really any of the al fresco sausage blends would work. Plus it’s always a good idea to get some greens into your breakfast. Vegetables are delicious anytime of the day! Am I right?
For this recipe I went ahead and sliced up the sausage so that when I cooked it up it got nice and crispy on all the sides BUT it’s equally as good if you leave the sausages whole too. It’s really up to you. I’m not here to tell you what to do with your breakfast life choices. But if I were in charge of your life choices I would tell you to slice it because who doesn’t love super crispy sausage?
Want to know something else pretty awesome? Right now you save $2 by buying 2 packages of delicious al fresco sausage. But don’t wait too long to buy it all up because the on package coupon only lasts until they run out!
Hooray for breakfast and hooray for breakfast coupons!
Oh and can we talk about that crispy fried egg? I swear I would put a fried egg on everything if it were allowed.
{Looking for more savory breakfast recipes? Try my huevos motuleños, cheddar sausage cornmeal waffles or my breakfast stuffed mushrooms.}
Cheesy Polenta Sausage Breakfast Bowl
This cheesy polenta sausage breakfast bowl is packed with flavor. It starts with cheesy polenta topped with spinach, mushrooms, sun dried tomatoes, chicken sausage and topped with a crispy fried egg. Never skip breakfast again!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For breakfast bowl:
- 2 tablespoons olive oil, divided
- 1 pack Al Fresco country style breakfast sausage, sliced
- 1 pound sliced mushrooms
- 2 cloves garlic, minced
- 1 (6 ounce) bag of baby spinach
- 1/3 cup sliced sun dried tomatoes
- Kosher salt and pepper, to taste
- 4 large eggs
- Cheesy polenta
For polenta:
- 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.
Make sure to follow al fresco on Facebook, Twitter and Pinterest!
Disclosure: This post was sponsored by al fresco. As always all opinions and thoughts are 100% my own.