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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
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5 from 3 votes

Polenta breakfast with Brussels sprouts & vegan sausage

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: South American, Vegan
Keyword: brunch, comfort food
Servings: 2 people
Calories: 522kcal
Author: Cadry Nelson


For Brussels sprouts & vegan sausages

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

For polenta


To make Brussels sprouts & vegan sausages

  • Bring one teaspoon of canola 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 with ½ teaspoon oil. Saute minced garlic for a few minutes, until fragrant. Add water to the pot & a pinch of a vegetable bouillon cube. Once the bouillon cube has disintegrated and the water comes to a low boil, lower heat to a simmer. Slowly pour in finely ground polenta, stirring constantly.
  • After a minute or two, the polenta will thicken and start pulling from the sides of the pan. Once it has thickened, add nutritional yeast flakes and non-dairy milk. Stir to combine and cook for about 30 seconds more, until it's evenly incorporated and has a texture that's similar to mashed potatoes.
  • 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.


*If you'd prefer, you can use vegetable broth instead of water and a pinch of a bouillon cube.
**I use a finely ground polenta that cooks very quickly. If you use a different brand, make sure to check the liquid measurement & cooking times. You may need to make adjustments.


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