Sausage Polenta Egg Breakfast Sliders Recipes

SAUSAGE, POLENTA & EGG BREAKFAST SLIDERS

Sausage, Polenta & Egg Breakfast Sliders image

Fried polenta 'buns' hold together breakfast sausage, scrambled eggs, tomatoes and Asiago cheese in these savory sliders.

Provided by Jones Dairy Farm

Categories Jones Dairy Farm

Time 45m

Yield 7

Number Of Ingredients 13

Ingredients

4 Jones Dairy Farm All Natural Golden Brown® Breakfast Sausage Patties, cut into small slices
½ teaspoon sea salt
1 cup polenta
3 ½ tablespoons unsalted butter, divided
3 green onions, chopped
½ teaspoon Italian seasoning
1 tablespoon vegetable oil, or more as needed
3 eggs, whisked
1 roma tomato, chopped
¼ cup grated Asiago cheese
1 tablespoon chopped fresh flat-leaf parsley
Sea salt and cracked black pepper, to taste
Lettuce leaves

Steps:

Add sausage and 3 tablespoons water to small non-stick over medium heat. Cover and cook for 3 to 4 minutes, uncover and cook for about 1 minute or until golden brown. Remove from heat and set aside.
In a large sauce pan, bring 3 cups water and salt to a boil. Add polenta and 2 tablespoons butter, reduce heat to medium and cook for 5 minutes, stirring slowly as mixture thickens. Stir in sausage, green onion and Italian seasoning; mix well. Transfer polenta to medium size cookie sheet; spread out evenly, ensuring onions and sausage are well distributed throughout. Let polenta cool and set for 15 to 20 minutes.
After polenta has set cut 14 rounds using 2 1/2-inch round cookie cutter. Add 1 to 2 tablespoons of vegetable oil to a non-stick skillet. Pan fry polenta rounds on medium-high for 2 to 3 minutes on each side or until light golden brown.
Beat eggs, 2 1/2 tablespoons water, tomato, cheese, parsley salt and pepper in bowl until blended. Heat remaining butter in 10-inch nonstick skillet over medium-high heat; pour in egg mixture. Push cooked egg portions from edges of skillet towards the center. Continue to cook, tilting skillet, until eggs are cooked through, do not flip or fold eggs over. Remove from skillet and cut with 2 1/2-inch round cookie cutter into 7 rounds.
To assemble sliders, top one polenta round with an egg round, lettuce and second polenta round.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 18.9 g, Cholesterol 105 mg, Fat 19.5 g, Fiber 2 g, Protein 9 g, SaturatedFat 8.1 g, Sodium 583.3 mg, Sugar 1.8 g

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS

Breakfast Polenta with Sausage, Onion and Peppers image

Provided by William Viets

Categories Onion Pepper Pork Breakfast Sauté Parmesan Sausage Cornmeal Bon Appétit Massachusetts

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3 hot Italian sausages (about 8 ounces), casings removed
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter

Steps:

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.

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