Breakfast Polenta Bowls {with Kale, Sausage, Poached Egg & Sundried Tomato}

INGREDIENTS

1 1 pound package

prepared Polenta (– roughly chopped into cubes)

1 cup

2% Milk ((can substitute vegetable stock or water))

1 tbsp

Unsalted Butter

3/4 cup

Fontina Cheese

1 tsp

Fresh Thyme leaves

1 tbsp

Olive Oil

1/2 lb

Ground Sausage

1/4 tsp

Paprika

Kosher Salt and Black Pepper (, to taste)

1 tbsp

Pure Maple Syrup

1/2

large bunch Kale ((about ½ pound) – thick stems removed & discarded, kale coarsely chopped)

small Yellow Onion (– diced)

1 clove

Garlic

Large Eggs

Sundried Tomato Pesto:

1/2 cup

Oil Packed Sundried Tomatoes

2 cloves

Garlic

Scant ¼ Cup Parmesan Cheese (– freshly grated)

2 tbsp

Pine Nuts

4 tbsp

Oil from Sundried Tomato Jar*