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These Sausage Breakfast Polenta Bowls are loaded with cheesy polenta, maple sausage, and tender kale. Topped with a silky poached egg and rich sun-dried tomato pesto, these bowls are cozy breakfast perfection!Overhead shot of a Sausage Breakfast Polenta Bowls with kale, sausage, poached egg and sundried tomato pesto on a dark wood surface and neutral linen with a small bowl of pesto in the corner.Hi, friends! How’s the week treating you?

My week has been A-okay… nothing super exciting. However, I completely spaced and forgot to tell you about the sensational thing that happened last week.

First, I woke up on Monday to find out Today Food Club named my Instagram the account of the week! Woot Woot! So if you aren’t following me… ummmm apparently you totally should be. Click here (<–shameless self-promotion)

Then, on Friday Al Roker gave me a shout out on the Today Show! And, he even pronounced my name right! Whhhhaaaaat what?! I’d be lying if I said my jaw didn’t hit the floor.

This week has been far less titillating than last week, to say the least.

But, no worries, in case you are having a ho-hum kind of a week like me, I’ve got the perfect cozy dish to at least bring a little comforting deliciousness into your life.Overhead shot of all the ingredients needed to make Sausage Breakfast Polenta Bowls neatly arranged on a gray wood surface with a blue and white striped linen.Overhead shot of a food processor bowl filled with the ingredients to make sun-dried tomato pesto - photo of step 1 in the Sausage Breakfast Polenta Bowls recipe.

Sausage Breakfast Polenta Bowls

As much as a love a quick and easy breakfast during the week, I am all about a breakfast done up right on the weekend.

With the weather being so dreary and cold, I have been on a hearty, warm breakkie kick, and these polenta bowls most definitely fit that bill.

These bowls are packed with savory flavor. Smooth, creamy, cheesy polenta; slightly sweet, meaty maple sausage; earthy kale, and a silky, runny poached egg on top.

I have a small (read: insatiable) addiction to condiments, so I decided to finish the breakfast bowls off with a dollop, or five, of rich sun-dried tomato pesto.

The end result?

Complete cozy breakfast heaven your belly will thank you for.

Overhead shot of two Sausage Breakfast Polenta Bowls with kale, sausage, poached egg and sundried tomato pesto on a dark wood surface and neutral linen with a stack of forks and spoons, and small bowls of pesto and shredded parmesan in the corner.

What are breakfast bowls?

Breakfast bowls are exactly like they sound, breakfast in a bowl!

The types of breakfast bowls are limitless, and they can greatly range from savory (these breakfast polenta bowls) to sweet (smoothie bowls). As well, breakfast bowls can greatly vary from hearty and comforting type bowls, such as a cowboy breakfast bowl, to nutritional and superfood packed, such as acai bowls!Overhead, up-close shot of a Sausage Breakfast Polenta Bowls with kale, sausage, poached egg and sundried tomato pesto on a dark wood surface and neutral linen.

How to make breakfast polenta?

You cook breakfast polenta the same exact way you prepare any polenta.

While polenta has a reputation for being fussy, much like risotto with the constant stirring, there is a much easier approach!

While the breakfast polenta bowls recipe below uses prepared polenta, you can certainly make your own polenta!

To easily make polenta, simply bring 4 cups of water to a boil over medium high heat in a medium sauce pot. Add  in 1 cup of polenta, or yellow cornmeal, and whisk gently until thickened. Reduce the heat to low and continue to whisk until the polenta is thick enough that it doesn’t settle back to the bottom of the pot. Next, cover the polenta and cook for 30-40 minutes, stirring every 10 minutes. Lastly, stir in the cheese, thyme and salt and pepper as directed in the recipe below.
45 degree angle, up-close shot of a Sausage Breakfast Polenta Bowls with kale, sausage, poached egg and sundried tomato pesto with the focus on the poached egg.

Notes, Tips & Tricks for the best Breakfast Polenta Bowls recipe:

  1. I used prepared, or instant polenta because I am lazy. I highly recommend if you use the refrigerated prepared polenta that you use an immersion blender, because otherwise you will end up with chunky polenta. But feel free to bust out all the stops and make polenta from scratch… it’s super easy and really the prepared polenta was an impulse buy. #SpeaksTheTruth
  2. I poached my eggs, because that is what I was craving and poached eggs are pretty, but you can top these bowls with an egg cooked however your little heart desires.
  3. I used kale as the greens, but you could most definitely use spinach or some other leafy green if that’s your thang.
  4. Do you see a pattern here? These bowls are highly adaptable. Don’t feel like making a sundried tomato pesto? Purchase some at the store, or just throw some sundried tomatoes on top. Sundried tomatoes not your jam? Nix them and opt for plain pesto instead. I encourage creativity here, friends. Do you. 😉

45 degree angle shot of a fork breaking the poached egg on a Sausage Breakfast Polenta Bowls with kale, sausage and sundried tomato pesto with another breakfast bowl, and small bowls of pesto and shredded cheese blurred in the background.Enough chit chat. Cozy Sausage Breakfast Polenta Bowls are calling your name.

Until Monday friends, Cheers – to a wonderful weekend… hopefully filled with a breakfast bowl or two.




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How to make Sausage Breakfast Polenta Bowls👇

Overhead shot of two Sausage Breakfast Polenta Bowls with kale, sausage, poached egg and sundried tomato pesto on a dark wood surface and neutral linen with a stack of forks and small bowl of sun-dried tomato pesto arranged around the bowls.

Sausage Breakfast Polenta Bowls

5 from 14 votes
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
These Breakfast Polenta Bowls are loaded with cheesy, smooth polenta, meaty maple sausage, and earthy kale. Topped with a silky, runny poached egg and rich sundried tomato pesto, these bowls are hearty, comforting breakfast perfection.



  • Prepare the Sundried Tomato Pesto: In the bowl of a food processor add sundried tomatoes, garlic, parmesan cheese, pine nuts, olive oil and a pinch of salt. Process until smooth, combined and paste-like*.
  • For Polenta: In a large saucepan bring ½ cup water, milk and butter to a rapid simmer over medium high heat. Add in prepared polenta and reduce heat to medium-low. Cook, stirring constantly until polenta is softened, about 3-4 minutes. Use an immersion blender to puree until creamy. Stir in fontina cheese, thyme, ½ teaspoon salt and pinch of pepper. Taste and adjust for seasoning. Cover and keep warm, stirring from time to time
  • Meanwhile, Cook Sausage and Kale: Heat a splash of oil in a large, deep sided skillet over medium high heat. Add the sausage and season with paprika, 1/8 teaspoon of salt, and a pinch of pepper. Drizzle with maple syrup. Cook until browned, using the edge of a spatula to break into crumbles, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
  • Reduce the heat to medium (add a splash of oil if pan is dry) and add the diced onion. Cook until onions begin to color, about 7-8 minutes. Add in the garlic and sauté until fragrant, 30 seconds-1 minute. Increase heat to medium-high and add in the kale and ½ cup chicken stock. Season with a pinch of salt and pepper. Cover skillet and cook, stirring occasionally, until kale is tender and soft, about 7-8 minutes. Transfer kale to plate with sausage. Tent gently with aluminum foil
  • And Poach the Eggs: Fill a medium pot with about 2-3’’ of water and bring to a simmer. Reduce heat until it is barely simmering (180-190 F). Break egg into a small bowl and then transfer to a fine mesh strainer. Carefully swirl the egg around the strainer to remove an excess whites. Carefully tip the strainer into the water to add the egg. Swirl gently with a wooden spoon for a few seconds. Repeat straining and adding with remaining eggs. Cook, swirling water occasionally, until egg whites are set but yolks are soft, 4 ½ minutes for runny yolks or 5 ½ minutes for set yolks. Remove eggs with a slotted spoon to a plate.
  • Assemble the bowls: Divide polenta between serving bowls. Top with a sausage, sautéed kale and a poached egg. Finish with sundried tomato pesto.


*Polenta cooking may vary depending on brand. Check instructions labeled on package. Adjust accordingly and stir in fontina and thyme as instructed in recipe.
*If a thinner sundried tomato pesto is desired, add more olive oil to food processor, a little bit at a time.
*Leftover polenta can be stored in a covered container in the refrigerator for up to 5 days. To reheat, stir in a splash of milk and microwave until warm throughout.
*Sautéed Sausage and kale can be made in advance and stored, covered in the refrigerator for up to 5 days.
*Pesto will keep, covered and stored in the refrigerator for up to 5 days.
*Nutritional Information includes everything, even the pesto.


Calories: 637kcal    Carbohydrates: 13g    Protein: 24g    Fat: 54g    Saturated Fat: 15g    Cholesterol: 267mg    Sodium: 696mg    Potassium: 589mg    Fiber: 1g    Sugar: 7g    Vitamin A: 960IU    Vitamin C: 17.2mg    Calcium: 259mg    Iron: 2.3mg

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