Try out our Polenta with Sausage and Eggs recipe today! This dish features golden polenta rounds, savory breakfast sausage, and baked eggs layered in a spicy tomato sauce, topped with melted fontina, fresh avocado, and basil.
Prep Time 15 Min | Cook Time 30 Min | Serves 4-6
Ingredients
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 tsp crushed red pepper
- 28 oz crushed tomatoes
- 17 oz pre-cooked polenta tube, cut into 12 rounds
- 6 breakfast sausage links, sliced
- 4 fresh basil leaves, julienne sliced
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 1 cup fontina cheese, grated
- 8 eggs
- 1 avocado, sliced
Directions
- Preheat your oven to 400°F. Heat two tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Pat dry the polenta rounds and add them to the skillet. Cook for 3 minutes per side until golden, then transfer the polenta to a plate.
- In the same skillet, add the sliced breakfast sausage and cook for about 5-8 minutes until browned and heated through. Transfer the sausage to the same plate with the polenta.
- Reduce the heat to low and add the remaining tablespoon of olive oil, garlic, and red pepper flakes. Sauté the garlic for one minute until golden.
- Add the crushed tomatoes, bring to a simmer, and cook for 5 minutes. Season with salt and pepper. Remove a 1/4 cup of the sauce and set aside.
- Arrange the polenta rounds and sausage evenly in the skillet. Crack the eggs over the top and season with salt and pepper. Spoon the reserved sauce over the top and sprinkle with grated fontina cheese.
- Transfer the skillet to the preheated oven and bake for 13-15 minutes until the egg whites are set. Remove from the oven and top with sliced avocado and basil before serving.
- Enjoy!