Skillet Breakfast Polenta with Maple Sausage & Apples
Hearty, creamy polenta gets a camp twist with maple-infused sausage and sautéed apples, all cooked in a cast iron skillet for a satisfying hot breakfast on chilly mornings.
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.
Notes
Quick-cooking polenta is ideal for camp breakfasts—just add water and simmer. Regulate skillet heat by moving off direct flame if polenta sputters.