Low-Fat Scrapple

12 oz. (375g) light bulk breakfast sausage (turkey or turkey/pork
combo)
1 cup (227 mL) cornmeal, white for choice
1 teaspoon (5 mL) thyme
1 teaspoon (5 mL) salt
2 1/2 c. (570 mL) water

Crumble sausage into a two-quart (two-litre) microwavable dish, and cook
about 3 minutes, or until partly done. Drain out liquid. Use a
potato masher to break the sausage up, or turn out into food
processor and chop it a bit; this gets around the problem of
crumbling ground meats in many of the dishes I cook.

Add remaining ingredients.

Cook at 100% power for ten to twelve minutes, stirring twice during
that time. When it is good and thick, remove from oven, allow to
sit for about 5 minutes while you spray a bread loaf pan with
cooking spray. Scrape in the scrapple mixture. Allow to cool
thoroughly, then cover and place in refrigerator over night. You
will be able to turn this out and slice the scrapple in the morning,
but don't try to cut it any thinner than about 1/2 to 3/4". Brown
well on each side, using a non-stick pan with no added fat. Serve
with maple syrup, or top slices with poached egg.