Polenta Breakfast Bowl
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 people
 
Ingredients
  • ½ pint cherry tomatoes
  • 2 tablespoon extra virgin olive oil, divided
  • 1 sprig of thyme, leaves only
  • 2 turkey sausages
  • 3 ounces baby spinach, tough stems removed
  • 1½ cup water
  • ½ cup cornmeal
  • ¼ cup milk
  • 1 tablespoon unsalted butter
  • 2 eggs
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F. Place the tomatoes on a small sheet pan lined with foil. Drizzle with 1 tablespoon olive oil and sprinkle with thyme. Roast for 15 - 20 minutes, or until slightly chard and split.
  2. While the tomatoes are roasting, heat a large saute pan over medium heat. Add 1 tablespoon of olive oil and the sausage. Cook until golden-brown and cooked through, about 12 minutes. Remove the sausage and allow to rest a few minutes, then slice into medallions. Add the spinach to the same pan over medium heat to infuse some of that turkey sausage flavor. Cook the spinach until wilted, about 3 minutes.
  3. Meanwhile, prepare 2 saucepans. The 1st saucepan is for the polenta - fill a small saucepan with 1½ cups water and bring to a boil. The 2nd one is for the poached eggs - fill a large saucepan ¾ of the way with water and bring to a boil.
  4. Once the 1st saucepan (with 1½ cups of water) comes to a boil, slowly stir in the polenta. Frequently stir until the water is absorbed, about 3 minutes. Then add the milk and butter. Stir frequently for another 2 minutes, until thick and creamy. Season with salt to taste.
  5. Crack the eggs into separate bowls. Once the water in the large sauce pan comes to a boil, turn down the heat to barely a simmer. Using a spoon, swirl the water in one direction creating a whirlpool effect. Holding the bowl containing one of the eggs just above the surface of the water, carefully slide the egg into the center of the whirlpool. Do this again with the second egg. Let it cook for 3½ minutes. Once cooked, use a slotted spoon to gently lift the eggs out of the water. Transfer to a paper towel to drain.
  6. To assemble - divide the polenta among two bowls. Top with the spinach, roasted tomatoes, turkey sausage, and the poached egg. Sprinkle with salt and pepper, to taste. Serve immediately and enjoy!
Recipe by at http://hapanom.com/polenta-breakfast-bowl/