Sausage Polenta Benedict with Roasted Tomato Hollandaise Recipe

Sausage-Polenta Benedict with Roasted Tomato Hollandaise


Prep Time

Total Time

Gluten Free


30 min

1 hr 45 min


Savory pork sausage perfectly balances the bold flavors in this Tuscan-inspired breakfast recipe. Try it on your brunch menu!

Pork Breakfast Sausage Links with Fruit and English Muffin

This recipe is made with

Fully Cooked Pork Sausage Patties

Product Information

You can also make this recipe with

Fully Cooked Turkey Sausage Patties, CN Fully Cooked Chicken Sausage Patties


9 cups water 
2 teaspoons salt
3 cups yellow polenta or corn meal
1 cup unsalted butter, plus additional for serving
6 large egg yolks
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup fire roasted diced tomatoes, very well drained
24 (1.5 ounce) Jones Dairy Farm Fully Cooked Sausage Patties, pan grilled 
12 large eggs, poached
Chopped fresh basil or parsley, optional


Step 1
For the polenta, in large saucepan bring water and salt to simmer over high heat. Gradually whisk polenta into water. Reduce heat to low to keep a gentle simmer; whisk mixture every 5 minutes. Simmer until polenta is very thick, about 20 minutes. Pour polenta into two 15x10x3/4-inch rimmed baking sheets lined with parchment paper. Let stand 15 minutes. Refrigerate until very firm, at least 1 hour. 

Step 2
Using 3-inch biscuit cutter, cut out 24 circles of polenta and set aside. Remaining polenta may be cooked covered in a little water, stirring until smooth and used again.

Step 3
For the hollandaise, in small saucepan, melt butter over medium heat until bubbly. Place egg yolks, lemon juice, salt and cayenne pepper in blender container. Cover and blend on high speed until well combined and lightened in color. Turn blender on low and gradually add very hot butter in stream; blend until emulsified. Taste and add any additional lemon juice or salt. Stir in tomatoes and keep warm up to 1 hour.

Step 4
For each serving, melt small amount of butter in small skillet over medium heat until sizzling. Add two polenta rounds and cook until browned and heated through, about 3 minutes per side. Place on warmed serving plate. Top each with 1 cooked sausage patty and poached egg. Spoon 1 tablespoon of hollandaise sauce over each egg and garnish with basil or parsley if desired.

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