Butter 11x7 inch glass baking dish. Sauté sausage in skillet over medium heat 8-10 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 5 minutes.

Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
Cut polenta into 2-inch squares.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.



For a healthier version, you can serve hot directly from the oven without frying the individual polenta squares. Serve with eggs for a full breakfast!

Mr Breakfast would like to thank brekkiebaby for this recipe.

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