Last Updated on February 3, 2025
Embrace the cozy warmth of our three-cheese polenta, generously swirled with a melting Italian cheese blend and topped with Pork Breakfast Sausage simmered in a rich red sauce.
Ingredients
For the polenta:
- 1 cup coarse-ground yellow cornmeal
- 4 cups low-sodium chicken broth
- 1 cup Italian cheese blend Parmesan, Mozzarella, and Provolone, plus more for garnish
- 2 tbsp unsalted butter
- fresh basil leaves finely chopped, for garnish
- salt and freshly ground black pepper to taste
For the sausage:
- 1 lb ground pork breakfast sausage
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 2 cups red pasta sauce
Instructions
Pork Breakfast Sausage in Red Sauce:
- In a skillet over medium heat, crumble the pork sausage and add the paprika, salt, black pepper, onion powder, garlic powder, and dried oregano. Cook until the sausage is evenly browned and no longer pink, stirring occasionally to ensure even cooking, about 8-10 minutes.
- Once the sausage is cooked, reduce the heat to low and pour in the red pasta sauce. Let it simmer gently, allowing the flavors to meld together while you prepare the polenta, stirring occasionally.
Three-Cheese Polenta:
- Bring the chicken broth to a boil in a large pot. Season with a pinch of salt.
- Slowly whisk in the cornmeal, ensuring to prevent lumps. Lower the heat to maintain a gentle simmer.
- Cook the polenta, stirring often, until it becomes thick and creamy, and starts to pull away from the sides of the pot, about 15-20 minutes.
- If the polenta becomes too thick, you can adjust the consistency by adding a bit more broth or water until desired creaminess is achieved.
- Spoon the creamy three-cheese polenta onto plates or a serving dish.
- Top the polenta with sausage.
- Garnish with additional cheese and a sprinkle of fresh basil.
Notes
Polenta is wonderfully versatile; if you have leftovers, pour them into a baking dish and refrigerate. Once set, it can be sliced and pan-fried for a delightful crispy treat later on!
Questions or looking for more gourmet breakfast ideas? Just let us know. We’re always here to help elevate your morning meals.
Share on Pinterest!Pin at @Butcher_Box!
Kinesha Goldson Dickman is a talented chef, recipe developer, and former Executive Producer at ButcherBox. Passionate about creating approachable, flavor-packed dishes, Kinesha blends creativity and simplicity to share recipes that celebrate quality ingredients, inspiring confidence and joy in the kitchen.
