Wild Blueberry Polenta with Grilled Onions and Sausage

Wild Blueberry Polenta


“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Wild Blueberry Polenta with Grilled Onions and Sausage is the dish I came up with for the recipe contest sponsored by the Wild Blueberry Association of North America (WBANA). The aim of the association is to bring awareness about the differences of wild blueberries and cultivated blueberries.

Wild blueberries are one of the few berries native to America and are only cultivated in Maine and in Canada. They grow close to the ground by rhizomes, or underground runners, and the growers import a billion bees to help the native bees pollinate the berries.

Both wild blueberries and cultivated blueberries are a low sugar and high-fiber superfood, and they contain anthocyanins, which help to reduce inflammation, and may help to prevent cancer. Blueberries rank low on the glycemic index (53) and have a low glycemic load (6.5), making them a good choice for people with type 2 diabetes.

So what makes wild blueberries better? Cup for cup you get more than twice the number of wild berries as compared with the cultivated berries. In addition, wild blueberries have more antioxidants than any other berry, including cranberries, strawberries, blackberries and raspberries (Clemson), and twice as many antioxidants as cultivated blueberries, making them a very healthy food choice.

When it comes to taste, wild blueberries have a more intense flavor than the cultivated variety. I checked this with my own taste test and found WBANA’s claim to be delectably true. And having less water than cultivated blueberries, wild blueberries hold up better for baking and are visually more appealing, too, because you see more of them.

I eat blueberries for their taste, health benefits, and low calories. Now that I know that wild blueberries taste better and are heathier for me than cultivated blueberries, I’ll buy them in the future. If you are interested in trying them, look for them in the frozen section of your supermarket with the words Wild Blueberries.

The recipe for Wild Blueberry Polenta with Grilled Onions and Sausage is a healthy recipe for breakfast, brunch, lunch, or dinner. It’s gluten-free, dairy-free, easy to make, and highly scrumptious! You may also like some of my other blueberry recipes: Blueberry SmoothieAnti-Oxidant Fruit Salad, and Sour Milk Griddle Cakes with Blueberry Topping.

Related Amazon Products: Aidell’s sausage, wild blueberries, 4-quart saucepan

Wild Blueberry Polenta, Grilled Onions and Sausage

Prep Time: 7 minutes

Cook Time: 21 minutes

Total Time: 28 minutes

Wild Blueberry Polenta, Grilled Onions and Sausage

Serve with sliced oranges, or a garden salad.


    For the Onions:
  • 1-1/2 large onions, cut in half and thinly sliced will be about 4 cups
  • 1-1/2 tablespoons olive oil
  • For the Polenta:
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup yellow cornmeal (I use Albers)
  • 1-3/4 cups frozen wild blueberries
  • For the Sausage:
  • 2 teaspoons olive oil
  • 4 sausage (I use Aidell's Chicken and Apple, or Italian Style)


  1. Sauté the onions in 1-1/2 tablespoons olive oil until they are lightly caramelized. about 25 minutes.
  2. 15 minutes before the onions are ready, heat the water in a 4-quart saucepan until it comes to a boil. Add the salt and slowly whisk in the cornmeal. Stir frequently until the polenta thickens up and the texture is smooth. Carefully stir in the frozen blueberries trying not to break them. Cook one minute and then turn off the heat, cover the pot and allow the polenta to rest 1 to 2 minutes.
  3. To Serve:
  4. Place a large spoonful of wild blueberry polenta on a plate, top with the grilled onions, and then place one sausage, sliced or whole, on top of the onions.

Serve with sliced oranges, or a garden salad.


This recipe is also posted at This recipe is also posted at Inspiration MondayMix It Up Monday,  Totally Tasty Tuesday, and Tuesday Talent Show,