Polenta Eggs Benedict- A vacation for your pallet

Have you ever had something so special that whenever you think of it, or taste it again it takes you back to exactly where you were when you first experienced it?  This recipe will be one of those things... guaranteed!!!
Worth every minute preparing it!!

Polenta Benedict

First Step- Grilled Polenta

Ingredients

• 8 chicken broth
• 1 teaspoon sea salt
• 2 cups polenta/yellow cornmeal
• 1/3 cup heavy cream
• 2 tablespoons butter
• 1 cup grated Parmesan
• Fresh cracked black pepper, to taste
• Olive oil

Directions

Bring chicken broth and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Eggs Benedict-

Ingredients

• 1 lb bacon
• 4 tablespoons  lemon juice
• 1 Large sliced tomato
• 2 Cups arugula
• Kosher salt and freshly ground black pepper
• 12 eggs
• 2 tablespoons heavy cream
• 3 dashes hot pepper sauce (recommended: Tabasco)
• Hollandaise sauce, recipe follows
• 2 tablespoons chopped fresh chives, for garnish
• 
  

Directions

Place the bacon on lined cookie sheet.  Cook at 425 degrees for 12-15 minutes. 

Preheat a nonstick pan filled with water on stove ( for the eggs).  Add 1 tbs vinegar and salt and bring to simmer. Add eggs and cook for 3-4 minutes by dropping into water. Remove from water and pat dry.

Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

1 tablespoon golden sherry

Pinch cayenne pepper and hot sauce

1/2 cup melted butter

Pour yolks into a blender and add lemon juice, sherry, hot sauce, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.

Top polenta with eggs and bacon, add tomatoes.  Pour hollandaise on top, add arugula.  Garnish with chives. Serves four :)