Benedict Style Polenta Eggs Recipes

BENEDICT-STYLE POLENTA & EGGS

Steps:

• Place water in a large saucepan and heat on medium-high heat until boiling. Reduce heat to medium and keep water at a low simmer (temperature should be around 180° when measured with a digital thermometer).
• Trim ends from polenta. Cut polenta crosswise into 8 slices, each about 3/4-inch thick. Coat large nonstick skillet with cooking spray, and heat skillet over medium heat until hot. Add polenta slices; cook 8 to 10 minutes or until lightly browned, turning once. Remove from pan; keep warm.
• Heat same skillet over medium heat until hot. Add frozen sausage patties. Cook 8 to 10 minutes, turning occasionally. Remove from pan; keep warm. Add onions to the pan, and combine with the sausage drippings. Cook 2 to 3 minutes or until onions are softened. Stir in tomatoes; simmer 6 to 8 minutes. Keep warm.
• Gently break eggs, one at a time, into a custard cup or saucer; then holding dish close to surface of the simmering water, slip egg in. Cook eggs 2 to 3 minutes or until whites are completely set and yolks begin to thicken, but are still soft. Do not stir. Remove eggs from water with a slotted spoon, and drain with spoon or onto paper towels.
• For each serving, place one polenta slice on plate, top with one sausage patty, then with one egg. Spoon warm tomato mixture over each, dividing evenly. Sprinkle with cheese and parsley; serve.

POACHED EGGS & POLENTA

Steps:

• Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.