Creamy Polenta Cups for Breakfast

Yesterday, I went to the farmers market here in Downtown Sacramento. Although the farmers market in San Francisco is more fun to go to, Sacramento has the better produce. The coolest thing about this farmers market is that there are two that go on literally a block away from one another. The bigger, more commercial market, is the Certified Farmers Market and the other is the homegrown farmers market. The latter is amazing, you’ll find Asian produce such as bitter melon, extremely hot Thai chili’s and small eggs that were laid for the first time by young hens, at dirt cheap prices! I happened to purchase the small eggs, a whole tray for $3.

eggs so fresh they still have poop on them

Since I came upon these delectable little eggs I thought I would make creamy polenta cups with hot Italian sausage. So delicious and fulfilling. I got the recipe from Muffin Tin Chef but changed it a bit to my liking. Hope you enjoy!

Makes 6, Serves 3

Ingredients:

  • 3/4 cup non-fat milk
  • 3/4 cup water
  • 1/2 cup polenta
  • 1/4 cup grated parmesan
  • 1/4 tsp chopped fresh rosemary leaves
  • 1/2 tsp salt
  • 2 tsp grapeseed oil
  • 3 oz hot Italian sausage
  • 6 small eggs
  • 2 basil leaves for garnishing

Directions:

Line the muffin tin with paper liners and preheat the oven to 400° F.  Bring the milk and water to a simmer over medium heat. Add the polenta to the simmering pot and whisk for 3-4 minutes until it begins to resemble creamy oatmeal. Take it off the heat and stir in the rosemary, parmesan and salt. Set aside. Heat a little skillet with the grapeseed oil and cook the sausage until browned. Divide the polenta into the 6 cups and use your fingers to make a deep indentation. Crack one egg into each cup. Sprinkle the sausage over the cups. Put the muffin tin over a baking sheet to avoid leakage and put in the oven. Bake for about 15-20 minutes just until the yolks are slightly runny. Chiffonade the basil leaves, sprinkle over cups and serve!

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