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    Home » Breakfast

    Polenta breakfast with Brussels sprouts & sausage

    Updated: May 15, 2024 · Published: Mar 21, 2017 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 28 Comments

    Jump to recipe
    Text: Polenta breakfast with Brussels sprouts & vegan sausage. Hand pouring maple syrup on polenta bowl.

    This polenta breakfast delivers a savory & hearty start to the day. It’s topped with toothsome vegan sausage, browned Brussels sprouts, and a drizzling of maple syrup.

    Overhead owl napkin, Brussels sprouts, maple syrup, and platter.

    As a kid, I really only wanted cold cereal for the prize inside. I liked little presents. (I still do.)

    I’m less keen on mushy cornflakes and marshmallows floating in milk, or whatever it is they’re putting in cereal these days.

    Before making a purchase, my mom would always ask, “Now do you want this for the cereal or for the prize inside?”

    She was totally on to me.

    These days, there are a few cold cereals I will eat, but that usually only happens once or twice a year. Plus, they don’t put any surprises in cereal boxes for adults.

    What’s up with that? Would it hurt them to throw in some cute stationery, tiny kitchen tools, or mini bottles of hot sauce?  Now, that’s some cold cereal I would buy.  😉

    The fact is I’m much more inclined to make a warm breakfast – something savory and filling.

    When many people think of hot breakfasts, their minds venture to oatmeal. But a polenta breakfast is a terrific alternative.

    Oftentimes, I have creamy polenta on its own with a dab of vegan butter or Ethiopian seasoned oil.

    But if you really want to lean into those cozy feelings, you’ve got to go all in on the polenta breakfast platter.

    Sliced pile of Brussels sprouts on cutting board.
    Shaved Brussels sprouts and vegan sausages in skillet.

    This polenta breakfast is topped with Brussels sprouts that have been thinly sliced and browned in a skillet, until they have that wonderful smoky edge that makes Brussels sprouts sing.

    (I often roast Brussels sprouts in the oven. However, when you thinly slice them, they cook up on the stove in almost no time at all. Got to love that in the morning.)

    The polenta and sprouts are joined with vegan breakfast sausage links.

    For this recipe I’ve gone with Field Roast breakfast sausages, but any vegan breakfast sausage will do. You just want something with a chewy texture and bit of smokiness.

    (Having this for dinner instead?  This meal would also be great with sliced and browned Field Roast apple sage sausages.)

    Hand pouring maple syrup onto polenta, sausages, and Brussels sprouts.

    Finally, you know what all of these foods like? Maple syrup. A little drizzling over the sausages, Brussels sprouts, and creamy polenta brings it all together – one harmonious bite after another.

    It may not be a decoder ring, mini magnifying glass, or temporary tattoo, but perhaps there’s a prize inside of this breakfast after all.

    Polenta breakfast with Brussels sprouts and veggie sausage on platter next to maple syrup.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Calling savory breakfast lovers! This protein-packed breakfast will really stick with you. Creamy polenta, Brussels sprouts, and vegan sausages. Just add a drizzle of maple syrup! | cadryskitchen.com

    Polenta breakfast with Brussels sprouts & vegan sausage

    Author: Cadry Nelson
    5 from 3 votes
    This polenta breakfast delivers a savory & hearty start to the day. It’s topped with toothsome vegan sausage, browned Brussels sprouts, and a drizzling of maple syrup.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 people
    Course: Breakfast
    Cuisine: South American, Vegan
    Keyword: brunch, comfort food

    Ingredients

    For Brussels sprouts & vegan sausages

    • 1 ½ teaspoons avocado oil or other high heat oil, divided
    • 10 ounces Brussels sprouts ends removed, thinly sliced
    • Pinch of salt
    • 4 vegan sausage links I use Field Roast breakfast sausages

    For polenta

    • ½ teaspoon avocado oil
    • 1 clove garlic minced
    • 1 ½ cups water*
    • ¼ teaspoon Better Than Bouillon, no chicken base
    • ½ cup polenta I use Bob's Red Mill
    • Pinch of salt
    • Dash of pepper
    • 2 Tablespoons nutritional yeast flakes
    • 2 Tablespoons non-dairy milk
    • Maple syrup for drizzling on top, optional

    Instructions

    To make Brussels sprouts & vegan sausages

    • Bring one teaspoon of oil to a medium or medium high heat in a non-stick skillet.
    • Put an even layer of thinly sliced Brussels sprouts across the skillet along with a pinch of salt. Don't move the sprouts until they are starting to get nice and toasty brown on the bottom.
      Toss them and continue cooking until that side is brown as well. (If you move the sprouts too much, they won't get the lovely, dark color that is desired.)
    • After the sprouts have cooked for about 5 to 6 minutes, push them to one side of the pan. Lower the heat, if necessary.
      Put the remaining half teaspoon of oil in the empty space of the pan, and brown the 4 vegan sausages on all sides. It should only take 2 or 3 minutes. Remove the skillet from heat and set aside.

    To make polenta breakfast

    • Bring a medium sized pot to a medium heat. Add a drizzle of oil and minced garlic. Saute for a couple of minutes, until fragrant.
    • Add water to the pot along with Better Than Bouillon no chicken base. Stir to dissolve the bouillon. Bring to a simmer.
    • Slowly pour in the polenta while stirring constantly to prevent clumping. Add a pinch of salt and dash of pepper. Lower the heat, so that the polenta doesn't splatter.
    • Keep stirring frequently for about 6 minutes, until the polenta starts to thicken, and pull from the edges of the pot when stirred.
    • Once it is fairly thick, add nutritional yeast flakes and non-dairy milk. Stir to evenly incorporate all of the ingredients. Continue cooking uncovered for 4 or 5 minutes longer, stirring frequently, until the polenta reaches your desired consistency.
      If they get too thick, add more milk. If they're too runny, keep cooking until it condenses to your preferred thickness.
    • Turn off the heat, and allow the polenta to cool for a couple of minutes. It will continue to thicken as it cools.
    • Divide the polenta between two platters. Top each platter with even amounts of Brussels sprouts and vegan sausages.
    • (Optional) Serve with maple syrup for drizzling on top.
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    Nutrition

    Calories: 522kcal | Carbohydrates: 56g | Protein: 60g | Fat: 8g | Sodium: 1063mg | Potassium: 777mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 122.5mg | Calcium: 92mg | Iron: 5.7mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes

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    1. Susan

      July 24, 2019 at 6:48 pm

      5 stars
      I made this yesterday and it was delicious, and so quick and easy! I used three of the Field Roast sausages for each of us, and also cooked up a few more Brussels sprouts. This was such a great combination of flavours and was so satisfying.

      Reply
      • Cadry

        July 27, 2019 at 4:05 pm

        Yay! I’m so glad to hear that you enjoyed it!

        Reply
    2. Meagan Palmer

      January 06, 2018 at 1:13 am

      I just discovered your blog today when looking for ideas to incorporate saurkraut into vegan meals, as I’m considering making some. I love seeing your recipe ideas because they are clearly so a bit different from all of the other vegan recipes I’ve come across. I’ve gotten so tired of seeing the same basic breakfast meals repeated on blogs or in vegan cookbooks. I love that this breakfast is simple, but uses different ingredients than what you normally see. I mean polenta?? Brussel sprouts??!? Wonderful! Now I have a good reason to pick up a bag of them. I’ve been putting it off because I’m often the only one who loves Brussels sprouts, roasted of course. Thank you for stepping outside the box and creating such exciting looking dishes!

      Reply
      • Cadry

        January 21, 2018 at 11:15 am

        What a lovely compliment! Thank you, Meagan. I hope you enjoy the polenta breakfast with sprouts.

        Reply
    3. Sarah

      March 28, 2017 at 1:20 am

      I’ve done sweet polenta for breakfast before, with grapefruits and vanilla yogurt! I’ll have to try your version with the brussel sprouts. It looks delicious, and I love those little sausages!

      Reply
      • Cadry

        April 09, 2017 at 9:25 am

        That’s what I love about polenta. It’s wonderful sweet or savory. When I’m in a sweet mood, I like to incorporate blueberries into it until they pop. It’s also really nice with maple syrup. I’ll have to try your grapefruit & vanilla yogurt idea. That never would have occurred to me!

        Reply
    4. Barbara

      March 28, 2017 at 12:20 am

      5 stars
      I made this dish yesterday and it was delicious. The drizzle of maple syrup addd so much. Who would have guessed that Brussels sprouts love maple syrup! My husband gobbled down his plate after a 15 mile bike ride. He said it was a perfect post ride breakfast! Thanks for such a great recipe. We will make it again for sure.

      Reply
      • Cadry

        April 03, 2017 at 11:31 am

        Oh, that’s so nice to hear, Barbara! I’m glad that you and your husband enjoyed it. Thank you for letting me know!

        Reply
    5. Susan

      March 27, 2017 at 12:00 am

      This looks so great. I love polenta, but don’t use it nearly enough.
      I do like cereal, as long as it isn’t super sugary, but I prefer it as a snack.
      Growing up I don’t really remember us having prizes in our cereal boxes as standard… maybe there was an occasional promotion. I guess us Australian kids missed out.

      Reply
      • Cadry

        April 03, 2017 at 11:29 am

        Thanks, Susan! I seem to go in phases with polenta. For a while, I’m stuck on it and eating it all the time, and then I go through spurts where I forget about it.

        I don’t think prizes are common anymore in U.S. cereals either, but I don’t really know for sure since for obvious reasons I’m not buying kid cereals.

        Reply
    6. Kathryn Grace

      March 23, 2017 at 11:07 am

      Oh, I am so grateful for a vegan breakfast that doesn’t include tofu. We love polenta. We love Brussels sprouts. And who doesn’t love maple syrup? Pinning this to my Recipes to Try, and if I can get the share function to work on Facebook, I’ll share it as my pick for #RecipeOfTheDay. So far, FB doesn’t want to let the photo come up, and you know no one will click back here unless one of your gorgeous photos shows up. Best wishes and a good day to you!

      Reply
      • Cadry

        April 03, 2017 at 11:28 am

        Thanks, Kathryn! Polenta, Brussels sprouts, and maple syrup are a wonderful trio, that’s for sure.

        Facebook has been glitchy lately when it comes to adding photos. I’ve noticed that if you save a photo from a website, you can upload it with the link instead. That’s what I’ve been doing lately with my own sharing. You’re right that without a photo, no one clicks through. Thank you for sharing my post. I really appreciate it! Best wishes and good day to you as well. 😀

        Reply
    7. Amy Katz from Veggies Save The Day

      March 23, 2017 at 12:24 am

      I’ve never had a breakfast like this, but I’m very interested in trying it, Cadry!

      Reply
      • Cadry

        March 23, 2017 at 12:08 pm

        Yes, it could easily move into the brunch or lunch category with the gentlest of nudges. 😀

        Reply
    8. Bianca Phillips

      March 22, 2017 at 4:54 pm

      Oooh yes. See, I’d never think to use maple on polenta (we call it grits down here!) or Brussels bc I think of those as savory, but that sounds SO GOOD. Must try this. I love a sweet and savory combo!

      Reply
      • Cadry

        March 23, 2017 at 12:06 pm

        Thanks, Bianca! I’ve had both grits & polenta, and I’m not a big fan of grits. Polenta is more finely ground and smoother, while grits are coarser. I’m firmly in Team Polenta. 😀 I’m so surprised you haven’t had Brussels with maple syrup. Just a little drizzle really balances their pungency. Since you are into savory sweet combos, I think you’ll love it!

        Reply
    9. Mary Ellen | VNutrition

      March 22, 2017 at 5:46 am

      Oh my goodness, if cereal had tiny bottles of hot sauce it in I’d probably buy it more. I’m totally with you, I like a nice savory breakfast. I’d actually eat one every day if I wasn’t in a rush (usually it’s smoothies when I’m running to work.

      Polenta and Brussels sprouts a is such a great idea for breakfast!

      Reply
      • Cadry

        March 22, 2017 at 11:53 am

        Apparently what all of us need are more tiny bottles of hot sauce! Cute meets spicy for the win. 😀

        Reply
    10. Becky Striepe

      March 21, 2017 at 8:29 pm

      I can’t believe that I’ve never had Brussels sprouts for breakfast. Something that needs to be remedied, using this recipe, ASAP!

      Reply
      • Cadry

        March 22, 2017 at 11:38 am

        Becky, you need to get on that! Brussels make any meal better – except dessert, I suppose. 😀

        Reply
    11. Shell

      March 21, 2017 at 3:39 pm

      5 stars
      This is a great breakfast combination! I recently fell in love with Brussels sprouts. (Now I can think of them as a breakfast food, too!)

      On another note, we couldn’t be more opposite in the cereal department! Once or twice a year!?!

      Reply
      • Cadry

        March 22, 2017 at 11:21 am

        Thanks, Shell! I’m glad you’ve become a Brussels sprouts lover too. They’re one of my favorite foods – any time of the day! 😀

        I know, can you believe how total opposites we are on the cold cereal front? You could eat it for every meal of the day, and I’d rather not have it for any of them. Haha!

        Reply
    12. Hannah

      March 21, 2017 at 2:42 pm

      I would LOVE to find a tiny bottle of hot sauce in my cereal. That’s kind of a genius idea, Cadry!

      Reply
      • Cadry

        March 21, 2017 at 2:46 pm

        I would too! I’m always tempted by those adorable mini bottles of hot sauce. If a packaged cereal came with one as an extra, that would push it over for me. Someone should make cereal with prizes for adults! I need to get on this! 😀

        Reply
    13. Dianne

      March 21, 2017 at 3:41 pm

      This looks like my kinda meal! We have the same tastes in breakfast – right down to wanting the cereal for the prize inside!

      Reply
      • Cadry

        March 22, 2017 at 11:23 am

        We really do have the same tastes in breakfast. Someday we need to meet up for a brunch off. 😀

        Reply
    14. Jenn

      March 21, 2017 at 1:25 pm

      This look so cozy and comforting! I love warm hearty breakfasts. That polenta looks heavenly!

      Reply
      • Cadry

        March 22, 2017 at 11:20 am

        Thanks, Jenn! I’m all about warm hearty breakfasts too. They’re so satisfying.

        Reply

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