Pimentón Spiced Incogmeato™ Breakfast Sausage Pattie
with Butternut Squash Polenta Cake and Maple Cranberry Apples

Sweet and savory Pimentón-Spiced Incogmeato™ Breakfast Sausage Pattie with Butternut Squash Polenta Cake and Maple Cranberry Apples is a plant-based breakfast of champions!  Watch Chef Toni Sakaguchi, from The Culinary Institute of America make this hearty, plant-based breakfast. She uses Incogmeato™ Breakfast Sausages, which are a tasty, just-like-meat ingredient that have an authentic pork sausage taste, texture and bite, plus they’re are an excellent plant-based source of protein! This dish is a great way to start your day! Description placeholder here. Find the video, recipe, and printable recipe PDF below! 

 
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Yield: 6 Portions

Method empty

  1. Heat a sauté pan over medium high heat. Add the oil and then the Incogmeato™ Breakfast Sausage Patties. Brown on one side. Remove from the pan and sprinkle with tabasco and pimenton.

  2. Lightly oil a quarter sheet pan.

  3. Add the remaining olive oil to a saucepot. Add the onions and sweat until translucent. Add the ginger and cook until aromatic. Add the water and bring to a simmer.

  4. Rain in the polenta and stir until the mixture becomes homogenous. Reduce heat to low and cook until the polenta is tender.

  5. Gently stir in the roasted squash and adjust the seasoning with salt and pepper if needed. Pour the polenta onto the oiled quarter sheet pan. Smooth the top into an even layer.

  6. Place 6 evenly spaced sausage patties on top of the polenta. Gently press the sausage into the polenta, sautéed side down. The sausage should be even with the polenta, exposing the uncooked side. Cover with a lightly oiled piece of parchment. Refrigerate 2 – 3 hours or overnight.

  7. Carefully remove the polenta cake from the pan and trim the edges. Cut the polenta into 4” squares, each containing 1 sausage patty.

  8. For the Maple Cranberry Apples:  Heat the oil and butter in a large sauté pan. Add the apples and sauté until the apples starts to brown. Add the maple syrup, cider, cranberries, and cinnamon, cook for 10 minutes or until the maple syrup has thickened and the apples have cooked through. Adjust seasoning with lemon and a pinch of salt. Remove the cinnamon stick and set aside.

  9. To Serve: Heat a sauté pan or griddle over medium heat. Add 1-tablespoon oil, place the polenta squares in the sauté pan or on the griddle, and cook until brown and crispy on each side. Cut the squares in half diagonally and angle the polenta cake on a plate.

  10. Serve with Maple Cranberry Apples, a dollop of yogurt and a sprinkle of toasted pecans.

    Note: To make the polenta as a sandwich: Pour the polenta onto a lightly oiled baking sheet in an even ½ “thick layer. Let cool. Cut the polenta into squares slightly larger (4”) than the Incogmeato™ Breakfast Sausage Pattie. Seared 2 pieces of polenta on a hot griddle. Sandwich the sautéed sausage in-between the two layers of polenta and serve with Maple Cranberry Apples.

Ingredientsempty

Sausage Patties

1 Tbsp., Olive oil
6 ea., Incogmeato™ Breakfast Sausage Pattie
1 ½ tsp., Green Tabasco
½ tsp., Pimentón (smoked paprika)

Polenta
1 oz., Olive oil
1 cup, Onion, diced
1 Tbsp., Ginger, minced
4 cups, Water, hot
1 cup, Polenta or grits, coarse
2 cups, Butternut squash, ½” dice, roasted
1 ea., Salt, as needed
1 ea., Black ground pepper, as needed

Maple Cranberry Apples
2 Tbsp., Olive oil
2 Tbsp., Butter
4 ea., Granny smith apples, peeled, cored, cut in wedges
1 cup, Maple syrup
½ cup, Apple cider or water
2 ea., Cinnamon stick
¼ cup, Cranberries, dried
as needed, Lemon juice
1 ea., Salt, a pinch

2 Tbsp., Pecans, toasted, chopped
¼ cup, Yogurt

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Kellogg’s.