Breakfast Polenta with Sausage, Onion and Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon dried oregano
- 1/2 cup grated parmesan cheese
- 3/4 cup chopped onion
- 3 1/2 cups water
- 1 cup yellow cornmeal
- 4 tablespoons (1/2 stick) butter
- Carbohydrate 24 g(8%)
- Cholesterol 55 mg(18%)
- Fat 22 g(35%)
- Fiber 2 g(7%)
- Protein 11 g(22%)
- Saturated Fat 11 g(54%)
- Sodium 416 mg(17%)
- Calories 345
Preparation Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day. Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.
Preparation Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day. Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.
