February 6th, 2014
Of course, we are still being hit with a couple of winter storms and snow. While soup is ideal for keeping you warm all over, hot porridge also does the trick. The porridge that we have today is actually polenta, which is basically cornmeal boiled and whisked into a nice and creamy consistency. While polenta can further be baked, fried, or grilled, this dish keeps it simple by adding an easy topping cooked with our Thin ‘n Trim All Natural Chicken Sausage. If you don’t prefer polenta, the topping alone is just as good and full of flavor or you can serve it over your choice of rice or pasta.
Polenta with Spinach, Chicken Sausage, Tomatoes & Poached Egg (recipe page can be found here)
• 1 package of Thin ‘n Trim Sweet Italian Chicken Sausage, sliced into discs
• 1/2 tbsp. oil
• 3 garlic cloves, minced
• 1/8 tsp. red chili flakes
• 1 small package of grape tomatoes, sliced into halves
• 5-6 oz. baby spinach
• 1-1/2 tsp. salt
• 1 cup yellow cornmeal
• 1 cup fresh shredded white cheddar
• 1 egg per serving
1. In a saucepan, bring water to a boil.
2. Pour in the cornmeal slowly while whisking continuously. Stir in 1 tsp. of salt and continue whisking until slightly thickened.
3. Reduce heat to low and cover. Continue cooking for about 25 minutes, whisking every 5 or 10 minutes. When the mixture in the saucepan is creamy and thickened into a porridge consistency, then your polenta is done.
4. Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover and set aside.
5. When the polenta is about 10 minutes from finishing, prepare the topping.
6. Heat the olive oil in a skillet. Add the chicken sausages. Cook for about 5 minutes, until browned.
7. Add minced garlic and chili flakes and stir for about 30 seconds.
8. Add the package of grape tomatoes and cook for about 3 minutes, until soft.
9. Add half of the spinach to the skillet. When the leaves begin to wilt, add the second half of spinach.
10. Cook until all the spinach is silky, but still bright green.
11. Sprinkle with 1/2 tsp. salt, stir, and remove from heat.
12. Fill a small pot or saucepan with about 2-3 inches of water and heat over medium-high heat. Get your eggs ready by cracking each into a small bowl or cup.
13. When the water is boiling, reduce heat to low. Slip the eggs into the water one at a time. If you are not eating the entire dish in one sitting, then only prepare as many eggs as servings for that sitting. The poached eggs are best when freshly poached. Cook each egg for about 4-1/2 minutes for a runny yolk (or longer to your liking of yolk).
14. Prepare each serving by spooning polenta into the bottom of a bowl. Scoop the chicken sausage topping over the polenta.
15. When an egg is done cooking, remove it from the water with a slotted spoon and place it on the polenta, next to the topping. Repeat for the remaining bowls.
16. Sprinkle extra chili flakes or cheese on top and serve hot.