1 cup course grain polenta
1 pinch salt
4 tbsp Mainland Butter salted
1 cup Mainland Tasty Cheese, grated
2 cups Anchor Blue Milk
2 cups water
10ml olive oil
1/2 packet baby spinach
1/2 cup Barker's Professional Spicy Eggplant Pickle
In a large high sidedskillet, add water and milk and bring to the boil.
Slowly whisk in polenta and turn the heat down - whisk until thick and creamy.
Add butter, cheese and salt.
Heat oil in a skilleet and saute sausages until cooked through and slightly crisp - remove from the heat.
Saute spinach, then add Barker's Professional Spicy Eggplant Pickle and cooked sausage.
Fry egg sunny side up - serve in a bowl on top of cheesy polenta and sausage with Barker's Professional Spicy Eggplant Pickle.
Recipe kindly provided by Anchor Food Professionals