Passion for Pork

Sausage & Tomato Poached Eggs on Polenta

Sausage & Tomato Poached Eggs on Polenta

Adapted from the Atco Blue Flame Kitchen 2014 Holiday Collection Cookbook


  • 4 cups (1 L) no-salt added chicken broth
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) chopped fresh, or dried thyme
  • 1 tbsp (15 mL) chopped shallot
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • ¾ cup (185 mL) cornmeal
  • 250 g (about ½ lb) sausage, removed from casing
  • 2 cups (500 mL) tomato sauce
  • 4 large eggs
  • ¼ cup (60 mL) grated Parmesan cheese


In a medium saucepan, combine broth, oil, thyme, shallot, garlic and salt. Bring to a boil over medium heat. Gradually whisk in cornmeal. Cook, stirring constantly, until thickened, about 10-12 minutes. Remove from heat; cover and set aside.

In a large frying pan, brown sausage meat over medium-high heat. Add tomato sauce and bring to a simmer. Working with one egg at a time, crack each egg into a custard cup and carefully pour egg into simmering tomato sauce, spacing eggs evenly apart. Cover pan and poach eggs until they are set.

To serve, place polenta on each of four individual serving plates. Top each serving with one poached egg and tomato/sausage sauce. Sprinkle with Parmesan cheese.


Total Time: 30 Minutes

Approximately 4 Servings

Tags: poached egg | polenta | sausage | tomato |