Gourmet Gluten-Free Polish Breakfast: Smoky Kielbasa & Creamy Polenta Delight

Allergens

Dairy (milk, butter), Sulfites (kielbasa)

Ingredients

• 4 large gluten
• free polish sausages (kielbasa)
• 2 cups gluten
• free cornmeal
• 4 cups water
• 1 cup milk
• 1 tsp salt
• 1 tbsp unsalted butter
• Freshly ground black pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced

Instructions

1. In a large saucepan, combine water, milk, and salt. Bring to a boil over medium heat.
2. Slowly whisk in the cornmeal and cook until it thickens, stirring frequently to prevent lumps.
3. Add butter and season with freshly ground black pepper, to taste. Set aside.
4. Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until tender.
5. Cook the kielbasa according to package instructions or until fully cooked. Slice into bite sized pieces.
6. To serve, spoon creamy polenta onto plates and top with sautéed vegetables. Place sliced kielbasa on top and garnish with fresh herbs if desired.

Chef’s Insight

Allow the flavors to meld together by covering the dish with foil for a few minutes before serving.

Notes

Feel free to adjust the amount of black pepper and salt according to your taste preferences.