Polenta Eggs Benedict
This savory breakfast of polenta eggs benedict is quick, easy, and tastes so damn good. It also eliminates the heavy hollandaise sauce and is coated in a drizzle of syrup and a drizzle of hot sauce for a spicy sweet kick.
About 5 years ago, I don’t think I had ever had polenta in my life. I’m not even sure that I even knew it was made from corn. Then, one night we were out to dinner and my parents told me I just HAD to try this salad with polenta croutons. Let me tell you, if you’ve never had it, you’ve been missing out.
Do you have any foods that you didn’t try until later in life that are now a favorite?
After this meal I started to think of all the other fun things I could do with polenta. Yup, these are the kinds of things that go through my mind. Warm polenta bowls with melty goat cheese, my own personal polenta croutons, the options are endless. One thing I really never thought to do was add polenta to my breakfast. UNTIL NOW.
Eggs benedict is one of my favorite breakfast meals. But, sometimes it can get to be a little to heavy for me with the hollandaise sauce. So how about this? Polenta Eggs Benedict. Use fried polenta for the bread, add some spinach, and take away the hollandaise and add the spicy but sweet taste of hot sauce and maple syrup. Let me tell you. It is good.
- 2 tbsps butter
- 1/2 18-ounce log of precooked plain polenta, sliced into 1/2 inch slices
- 4 eggs (2 per person)
- 1 cup spinach
- Drizzle of maple syrup
- Drizzle of hot sauce
- Warm three skillets over medium heat, and spread the butter evenly throughout the three.
- On the first skillet, cook the eggs to your liking. I highly recommend sunny side up for this.**
- On the second skillet, add the spinach and stir consistently until wilted.
- On the third skillet, fry the polenta slices for about five minutes, flipping halfway through or until the color is golden brown.
- Season polenta with salt and pepper.
- On a plate, first stack polenta, then the spinach, then a fried egg.
- Top with maple syrup and hot sauce for a spicy sweet finish.
- Top with a drizzle of hot sauce and a drizzle of maple syrup.
- This recipe can be easily doubled to feed 4!
- **To make the eggs perfect circles, cut out with the edge of a drinking glass or a round cookie cutter after cooking.