Breakfast Bowls

By Rachael Ray Every Day ,

Photography by Ryan Liebe

Recipe by Selma Brown Morrow

4 Servings


  • 3/4 cup instant polenta
  • 1/2 lb. Italian sausage, casings removed
  • 4 eggs
  • 1/2 cup grated Parmesan
  • Chopped chives


In saucepan, cook polenta according to package instructions; season. In skillet, brown sausage over medium-high, 6 minutes; transfer to plate. In skillet, fry eggs. Top polenta with sausage, eggs, cheese and chives. 

Nutrition Information

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