Brandon's Farm Egg Over Polenta with Sausage and Roasted Vegetables

Serves 4-6 people

For the polenta:

2 Tablespoons olive oil

3/4 cup finely chopped onion

2 cloves garlic, finely minced

1 quart chicken stock or broth

1 cup coarse ground cornmeal

3 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Parmesan cheese, grated

Preheat oven to 350 degrees. In a large, oven-safe saucepan, heat the olive oil over medium heat. Add the onion and salt and sweat until the onions begin to turn translucent, about 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn. Turn the heat up to high, add the chicken stock and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt and pepper. Once they are incorporated, gradually add the Parmesan cheese. Pour the polenta into 9- by 13-inch cake pan lined with parchment paper. (I poured my polenta into a greased muffin pan to make little polenta cakes.) Place in the refrigerator to cool completely.

For the sausage:

4 fresh Italian sausage links, casings removed

4 cloves garlic, finely chopped

1/4 cup sun-dried tomatoes in oil, finely chopped

1/4 cup fresh Italian parsley, coarsely chopped

2 Tablespoons olive oil

Heat oil in large pan over medium-high heat. Add garlic and cook for a few minutes until it barely starts to brown. Add sausage, breaking up the meat with a wooden spoon into small pieces, and cook for about 5 minutes. Add sun-dried tomatoes and parsley and cook until sausage is done, about 2-3 more minutes. Remove from heat and set aside.