Gluten-Free Polenta Breakfast Bowls with Sausage and Eggs

Ingredients

• 1 cup Gluten-Free Polenta
• 4 cups Water
• 1 pound Italian Sausage
• 4 large Eggs
• 1/4 cup Grated Parmesan Cheese
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Pour the 4 cups of water into a large heavy-bottomed pot and bring it to a boil over high heat.
2. 2Once the water is boiling, gradually whisk in the 1 cup of Gluten-Free Polenta and the 1/2 teaspoon of Salt. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, stirring frequently, until the polenta is thick and creamy. You will know it is ready when it has a smooth, porridge-like consistency.
3. 3While the polenta is cooking, remove the 1 pound of Italian Sausage from its casings and place it into a 10-inch skillet. Cook over medium heat, breaking up the sausage with a spoon, for 8-10 minutes, or until it is browned and cooked through. The sausage is done when it is no longer pink and has a slightly crispy texture.
4. 4Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet.
5. 5Add the 1 tablespoon of Olive Oil to the skillet with the rendered sausage fat. Heat the oil over medium-low heat until it shimmers. Carefully crack the 4 large Eggs into the skillet, ensuring they do not touch each other. Fry the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your desired doneness. You can cover the skillet for the last minute to help cook the tops of the yolks if you prefer them less runny.
6. 6Divide the cooked polenta evenly among 4 bowls.
7. 7Top each bowl of polenta with a portion of the cooked Italian Sausage and one of the fried eggs.
8. 8Sprinkle the 1/4 cup of Grated Parmesan Cheese and the 1/4 teaspoon of Black Pepper over the top of each bowl. Serve immediately.

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