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.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)
This week has been far less titillating than last week, to say the least.
Breakfast Polenta Bowls with Sausage, Kale, Egg & Sundried Tomato Pesto
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 sundried tomato pesto.
The end result?
Complete cozy breakfast heaven your belleh will thank you for.
Recipe Notes, Tips & Tricks for Breakfast Polenta Bowls:
- I used prepared 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
- 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.
- I used kale as the greens, but you could most definitely use spinach or some other leafy green if that’s your thang.
- 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. 😉
How to make Breakfast Polenta Bowls👇
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.
- 1 (1 pound) package prepared Polenta – roughly chopped into cubes
- 1 Cup 2% Milk (can substitute vegetable stock or water)
- 1 TBS Unsalted Butter
- ¾ Cup Fontina Cheese
- 1 teaspoon Fresh Thyme leaves
- 1 TBS Olive Oil
- ½ Pound Ground Sausage
- ¼ tsp Paprika
- Kosher Salt and Black Pepper , to taste
- 1 TBS Pure Maple Syrup
- ½ large bunch Kale (about ½ pound) – thick stems removed & discarded, kale coarsely chopped
- 1 small Yellow Onion – diced
- 1 clove Garlic
- 4 Large Eggs
- Sundried Tomato Pesto:
- ½ Cup Oil Packed Sundried Tomatoes
- 2 cloves Garlic
- Scant ¼ Cup Parmesan Cheese – freshly grated
- 2 TBS Pine Nuts
- 4 TBS Oil from Sundried Tomato Jar*
- 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.