Breakfast Polenta with Eggs, Habanero- Chicken Sausage & Jalapeno

Soft, creamy polenta made with gorgonzola cheese crumbles, freshly grated parmesan, and a splash of hot sauce paired with fried eggs and chicken habanero sausage equals a spicy, hearty breakfast. We use Aidells habanero, smoked chicken, and pepper jack sausage. It’s really yummy and not nearly as hot as the name indicates!

Breakfast Polenta with Eggs, Sausage & Diced Jalapeno

Servings 6



  • 1 cup polenta
  • 3 cups water
  • 1/4 cup heavy cream
  • 2 tablespoons crumbled gorgonzola cheese Pinch salt and pepper
  • Dash of your favorite hot sauce

Eggs & Sausage

  • 2 tablespoons butter or olive oil for cooking eggs
  • 8-12 eggs 2 per person
  • 6 Aidells chicken-habanero sausage links or your favorite kind of breakfast sausage
  • Garnish:
  • 2 jalapenos stems removed, seeded and finely sliced and/or diced
  • 1/2 cup grated Parmesan or sharp cheddar cheese



  • Heat water to boiling, add cream, hot sauce, and gorgonzola cheese.
    Heat to boiling and slowly add polenta, stirring, or whisking all the while.
    Reduce heat to low and continue to cook for 15-20 minutes, stirring often.
    When very thick, it's ready to spoon onto the plate for serving.

Eggs & Sausage

  • Cook eggs however you like: poached, sunny side up, over easy or even scrambled.
    Serve on top of a big spoonful of polenta and sprinkle with grated cheese.
    Serve sliced sausages on the side and garnish with sliced or diced jalapenos.
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