Japanese "Polenta" with Breakfast Curry

 

 

 

                        Crisp on the outside, creamy on the inside Rice Polenta with a Sausage Curry

 Japanese "Polenta" with Breakfast Curry

1-1/3 cup Cream Of Rice
4 cups Water
1/2 stick Butter
1 t Salt

Soy Sauce

Real Maple Sugar

2 pack of Brown and Serve Breakfast Sausages (pork or turkey) chopped up

4 squares Vermont Curry 

2 Chopped Apples

1 T butter 

Mix Soy Sauce and Maple Sugar together in a small pot until it bubbles (Maple Teriyaki) set aside

Put the water and salt in a pot and bring it to a rolling boil. Sprinkle in the Cream of Rice while whisking constantly. It will become thick and start to sputter. Let it cook and sputter for 2 mins still whisking, then add the butter and whisk till melted and incorporated. Take off the heat and spray a loaf pan with oil and then pour in the Rice Polenta and smooth the top and refrigerate until cool.

 

Meanwhile, fry the apple and sausage in a pot till the apple is tender and then add 2 cups water and the Vermont Roux, and let thicken. Set aside.

Take the Rice Polenta out of the fridge and slice it in squares or shapes and fry in a pan with oil til crisp on the outside. Like cornmeal mush or Scrapple

Arrange the Polenta on a plate, drizzle with Maple Teriyaki and serve the Breakfast Curry on the side.