Maple-kissed sausage sizzling in cast iron and apples softening into sweet-tart wedges can pull everyone out of a sleeping bag faster than the coffee ever will. In Skillet Breakfast Polenta with Maple Sausage & Apples, the polenta simmers into a creamy, spoonable base while those crisp-edged sausage bits and caramelized apple juices build flavor right in the pan.
It’s built for chilly camp mornings and minimal gear. Brown the sausage first, slide it aside, then sauté the apples until they’re glossy and tender. With the skillet already hot, you can whisk in the polenta and keep it moving while water heats for cocoa or dishes—no extra pot to balance on a grate, and no second cleanup job at the spigot.
The payoff is hearty without feeling heavy: buttery corn, a little maple warmth, peppery sausage, and apples that taste like fall. Spoon it straight from the skillet so it stays hot at the table, and pack a small knob of butter or a pinch of salt to fine-tune the finish to your campsite appetite.
Skillet Breakfast Polenta with Maple Sausage & Apples
Equipment
- Cast iron skillet
- Wooden spoon
- Knife
- measuring cup
Ingredients
- 1 cup quick-cooking polenta
- 3 cups water
- 1/2 tsp salt
- 6 oz maple breakfast sausage sliced
- 1 apple cored and thinly sliced
- 2 tbsp butter
- 2 tbsp maple syrup
- 1/4 tsp ground cinnamon
Instructions
- Heat 1 tbsp butter in a cast iron skillet over medium campfire heat. Add sausage and cook until browned, about 6 minutes. Remove and set aside.
- Add apple slices to the skillet, sprinkle with cinnamon, and sauté until just soft, about 3 minutes. Remove and set aside.
- Pour water and salt into skillet. Bring to a simmer, then whisk in polenta gradually.
- Cook, stirring frequently, until thick and creamy, 5-7 minutes.
- Stir in remaining butter and 1 tbsp maple syrup.
- Top polenta with sausage and apples. Drizzle remaining maple syrup over the top before serving.