Toad in a Polenta Hole

This is my take on a classic English dish. Normally an egg in toast or sausage in a batter. My update is a griddled sausage polenta cake with an egg yolk in the middle with a thyme maple syrup on top. This will wow your brunch guests. Sweet, salty, herbal, and delicious. I hope you like it.

2 cups water
1 cup milk
1/2 teaspoon salt
1 teaspoon black pepper
1 cup polenta
2 tablespoons butter
1 cup grated parmesan cheese
1/2 pound chorizo sausage
1/2 cup maple syrup
1/2 teaspoon thyme

4 egg yolks

9 x 12 pan greased

In a 2 quart sauce pan add water, salt, pepper, and milk and bring to a boil.

Slowly whisk in polenta.

Reduce heat to medium low. Cook for 8 minutes stirring occasionally so as to not stick to the bottom of pan.

Add butter and parmesan cheese and stir.

Cook chorizo until brown and add to polenta.

Cover and cook for 5 minutes on low.

Spread evenly on a 9 x 12 pan or an 8 x 8 pan.

Refrigerate until firm.

Cut into 4 x 4 squares. Cut circle hole in the middle

Heat a skillet to medium and add two tablespoon of butter.

Add polenta patty and cook until brown about 5 minutes and flip.

Add egg yolk to hole. Let cook for 3 minutes.

Heat syrup and thyme.

Remove polenta with egg.

Serve with syrup.

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