I had some polenta left over from yesterday’s recipe and decided to make some breakfast out of it. Steve made a comment that “polenta is good when it’s crispy and covered in sauce,” (as I suppose most things are). So I thought a poached egg! The yolk would make for a delicious sauce on the crispy polenta. Add some sauteed greens and veggie sausage and you’ve got a delicious vegetarian, gluten-free, dairy-free, and sugar-free breakfast!
I used some veggie chorizo from Trader Joe’s (ingredients: soy protein, water, soy oil, distilled vinegar, salt, spices, red pepper, garlic), but this would be equally delicious with turkey sausage, sliced mushrooms, or smoked fish.
6 half inch slices of pre made polenta
4 cups baby greens (I used a mix of baby spinach and baby kale)
1 clove garlic,grated
8 ounces veggie sausage
salt & pepper to taste
1/3 cup chopped onion
1 teaspoon vinegar
chives for garnish
Fill a saucepan with one inch of water and bring to a gentle/medium boil. Add a pinch of salt, and vinegar. Crack the eggs into a small ramekin, ladle, or tiny bowl and then gently ease it into the water. Turn off the heat, cover, and poach for 5 minutes. Remove each egg with a slotted spoon.
Heat up a skillet with some extra virgin olive oil. Add the onions and saute for a few minutes until they are translucent. Add the sausage and cook for a few more minutes to make sure the sausage is warm. Heat a separate skillet with some olive oil, add the greens ,and saute until they begin to wilt. Add the garlic clove and season with salt & pepper. Set the greens aside. Sear the polenta slices for a couple of minutes on both sides in some extra virgin olive oil until crispy and golden.
Stack half the greens, 3 slices of polenta, half the sausage, and a poached egg. Repeat with the rest of the ingredients. Garnish with chives if desired and serve immediately.