Morgans Breakfast Polenta Food

MORGAN'S BREAKFAST POLENTA

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS

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.

SAUSAGE BREAKFAST POLENTA BOWLS

Steps:

• Prepare the sundried tomato pesto:.
• In the bowl of a food processor, add sun dried tomatoes, garlic, parmesan cheese, pine nuts, olive oil, and a pinch of salt. Process until smooth, combined and paste-like.
• For polenta:.
• In a large saucepan bring 1/2 cup water, milk, and butter to a rapid simmer over medium high heat. Add in prepared polenta and reduce heat to medium-low.
• Cook stirring constantly until polenta is softened, about 3 to 4 minutes. Use an immersion blender to puree until creamy. Stir in fontina cheese, thyme, 1/2 teaspoon salt, and a pinch of pepper. Taste and adjust for seasoning. Cover and keep warm, stirring from time to time.
• Meanwhile, cook sausage and kale:.
• Heat a splash of oil in a large, deep-sided skillet over medium high heat. Add the sausage and season with paprika, 1/8 teaspoon of salt, and a pinch of pepper. Drizzle with maple syrup. Cook until browned, using the edge of the spatula to break into crumbles, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
• Reduce the heat to medium (add a splash of oil if the pan is dry) and add the diced onion. Cook until onions begin to color, about 7 to 8 minutes. Add in the garlic and saute until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add the kale and 1/2 cup chicken stock. Season with a pinch of salt and pepper. Cover skillet and cook, stirring occasionally, until kale is tender and soft, about 7 to 8 minutes. Transfer kale to plate with sausage. Tent gently with aluminum foil.
• Poach the eggs:.
• Fill a medium pot with 2 to 3 inches of water and bring to a simmer. Reduce heat until it is barely simmering (180 to 190 degrees). Break egg into a small bowl and transfer to a fine mesh strainer. Carefully swirl the egg around the strainer to remove any excess whites. Tip the strainer into the water and add the egg. Swirl gently with a wooden spoon for a few seconds. Repeat straining and add with remaining whites. Cook, swirling water occasionally, until egg whites are set but yolks are soft, 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove eggs with a slotted spoon to a plate.
• Assemble the bowls:.
• Divide polenta between serving bowls. Top with sausage, sauteed kale, and a poached egg. Finish with sundried tomato pesto.

MORGAN'S BREAKFAST POLENTA

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

BREAKFAST POLENTA

Steps:

• In a saucepan over med-high heat, combine the milk and vanilla and bring to a boil.
• Add the polenta; decrease heat to med-low, and stir continuously with a wooden spoon until slightly thickened, about 3 minutes.
• Stir in the brown sugar, mixing well.
• Spoon into cereal bowls and top with the brown sugar and sour cream, dividing them equally.
• Serve immediately.

MORGAN'S BREAKFAST POLENTA

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

MORGAN'S BREAKFAST POLENTA

Steps:

• In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
• In a small bowl, mix sour cream and 1 tablespoon sugar.
• Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.