Cheesy Polenta with Sausage and Veggies

Cheesy Polenta with Sausage and Veggies
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These cheesy polenta breakfast bowls with sausage and veggies are a must try! Creamy polenta flavored with cheese and jalapeno, topped with salty sausage and lots of veggies. They are sure to get your day off to a great start. This recipe is quite simple to make but it’s also good enough to be used for special occasions. I love simple meals that make people think you are a legit chef!

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The first time we tasted polenta (growing up we called them grits) We were around 8 & 10 years old and thought they were the most bland and gross thing ever but it was at a friend of a friends house so we slowly gagged them down without complaining. But then someone introduced them to our Mom and she thought they were great. Thank goodness she figured out how to make them edible by serving them with sausage and cheese!

What you need to make Cheesy Polenta with Sausage and Veggies

Ingredients for Cheesy polenta breakfast bowls with sausage and veggies

Ingredient List

  • Polenta/Corn grits
  • Half & half cream
  • Cheddar cheese
  • Eggs
  • Jalapeno
  • Red bell pepper
  • Mushrooms
  • Spinach
  • Breakfast sausage
  • Worcestershire sauce
  • Sea salt
  • Black pepper

Tools List

  • Large frying pan w/lid
  • Large saucepan w/lid
  • Whisk
  • Spatula of some kind
  • Sharp knife
  • Cutting board
  • Measuring tools

Extra Tips for this recipe

Substitution Ideas

  • I use pork sausage but you could use chicken or turkey sausage.
  • You could use grits instead of polenta, just follow the cooking instructions on the package for 1 1/2 cups or 6 servings.
  • You could use yellow or orange bell pepper in place of red.

Storing & Reheating

This recipe will keep in the refrigerator for a few days although it is better fresh.

To reheat on the stove top

Put the polenta in a saucepan add a little liquid such as milk, half & half or water and heat covered over low heat, stirring as you can, until it is warmed and smooth. Add the veggies to a hot frying pan and heat over medium/high heat stirring a bit until warmed.

To reheat in the oven

Put the polenta in an oven safe dish spreading it out even as best you can. Put the sausage and veggies over the top. Cover with tin foil. Place in a 300-350 degree oven for 15-20 minutes or until warmed through.

How to make Cheesy Polenta with Sausage and Veggies

To get started:

1. In a large saucepan bring 6 cups water to a boil.

2. Slice 8 oz mushrooms. Dice 1 medium red bell pepper. Seed and dice small 1 large jalapeno. Roughly chop 5 oz spinach (unless it is baby spinach).

For the Cheesy Polenta:

1. Add 1 1/2 cups polenta and the diced jalapeno to the boiling water. Whisk to combine. Reduce heat to low, cover and simmer for 8-12 minutes whisking occasionally or until the polenta is tender.

2. Stir in 1/4 cup half & half cream, 1 1/2 tsp sea salt, and 1/4 tsp fresh cracked black pepper.

3. Then stir in 4 oz shredded cheddar cheese (about 1 cup). Keep covered until ready to serve.

For the Sausage and Veggies:

Start while the polenta is cooking.

1. Heat a large frying pan over high heat until hot. Add 1 lb breakfast sausage break into about 1/2 inch pieces. Reduce heat to medium/high if needed. Cook stirring occasionally until the sausage is browned and no longer pink. Transfer to a dish.

2. In the same pan, remove most the grease, leaving a coating on the bottom. Add the sliced mushrooms. Cook over medium/high heat for about 5 minutes or until they start to soften. Add the red pepper cook for about 1 minute. Then add the spinach, carefully stir until the spinach is wilted. Next add 1 1/2 tsps sea salt, a few grinds of black pepper, 1 tsp worcestershire sauce and the cooked sausage, stir until combined.

Note: You can use any color bell pepper.

For the Eggs:

1. In a clean frying pan heat butter or oil (enough to coat the bottom of your pan) until hot.

2. Carefully crack your eggs into the pan (however many will fit without being too crowded). Sprinkle with salt and pepper.

3. Reduce heat to low. Cover and cook for 2-4 minutes or until the whites are set.

For Assembling:

Place a generous scoop of the cheesy polenta into a bowl or on a plate. Top with the sausage mixture and an egg. Serve with Cholula or hot sauce if desired.

Cheesy polenta in a bowl topped with sausage sauteed veggies and a sunny side up egg
Cheesy polenta in a bowl topped with sausage sauteed veggies and a sunny side up egg

Cheesy Breakfast Polenta Bowls with Sausage and Veggies

A savory breakfast bowl packed with all the goodness to start your day right! Cheesy jalapeno polenta topped with sausage, sauteed veggies and a sunny side up egg. I like making this for dinner too. Easy to make and tastes sooo good!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Bowl Meals, Breakfast
Cuisine American
Servings 6
Calories 370 kcal

Ingredients
  

Cheesy Polenta

  • 6 cups Water boiling
  • 1 ½ cups Polenta/Corn Grits
  • 1 ½ tsp Sea salt or to taste
  • ¼ tsp Fresh cracked black pepper or to taste
  • 1 med/large Jalapeño diced very small
  • ¼ cup Half & half cream
  • 4 oz Shredded Cheddar cheese about 1 cup

Sausage and Veggies

  • 1 lb Breakfast sausage
  • 8 oz Mushrooms sliced
  • 5 oz Baby spinach*
  • 1 med Red bell pepper diced
  • 1 tsp Worcestershire sauce
  • ½ tsp Sea salt or to taste
  • ¼ tsp Fresh cracked black pepper or to taste

Sunny Side UP Eggs

  • 6 large Eggs
  • Salt
  • Pepper
  • Butter or Oil

Instructions
 

For the Cheesy Polenta

  • In a large saucepan bring the water to a boil.
  • Add the polenta and jalapenos, whisk until combined. Reduce heat to low, cover and simmer for 8-12 minutes whisking occasionally or until the polenta is tender.
  • Stir in the half & half, cheese, salt and black pepper. Keep covered until ready to serve.

For the Sausage and Veggies

  • Add the sausage to a large hot frying pan, break into about ½ inch pieces. Cook until browned and no longer pink. (stirring occasionally).
  • Transfer cooked sausage to a bowl. Remove all the grease but a coating on the bottom of the pan. (you might not have to remove any at all).
  • Add the sliced mushrooms, cook for about 5 minutes over med/high heat stirring occasionally or until they start to soften.
  • Add the diced red pepper, cook for 1-2 minutes then add the spinach. Carefully combine it in (your pan will probably be really full but the spinach will wilt down fast). Cook a couple minutes or until the spinach is wilted.
  • Add the worcestershire sauce, salt, black pepper and cooked sausage. Stir until combined.

For the Eggs

  • Heat a frying pan over med/high heat until hot.
  • Add enough butter or oil to coat the bottom of the pan you are using.
  • Carefully crack the eggs into the pan (however many will fit). Sprinkle with salt and pepper.
  • Reduce heat to low. Cover and cook for 2-4 minutes or until the whites are set.
  • Repeat if you need to cook more eggs

Assembling

  • Place a generous scoop of the cheesy polenta into a bowl or on a plate. Top with the sausage mixture and an egg. Serve with Cholula or hot sauce if desired.

Notes

* If you’re not using baby spinach give it a rough chop before adding to the pan.
Keyword Polenta recipes, Savory Breakfast Bowls

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Thanks for reading and as always have fun in the kitchen!



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