These days I pass on brunch and have replaced it with breakfast in bed. Social gatherings and my third trimester are not friends, especially if it means long lines and bitchy hipster servers. I can pretty much do this daily so I am going to treat my husband to brekky in bed for Valentine's Day.
As he is a big food snob (my own creation) I have to step it up to impress his highness. Since my hubby loves grits and eggs, I decided to mix the two, well sort of. I have come up with a non traditional eggs benedict using polenta (sort of grits), sausage and a roasted tomato and avocado pico instead of the usual. This recipe does take some time so you may want to get the polenta and avocado ready the night before. With that said, it is definitely worth it! I made this for two but there is enough for 4 as long as you make 4 patties and 4 poached eggs.
Polenta, Sausage, Roasted Tomato and Avocado Eggs Benedict
Let’s start with the Polenta:
- 3/4 cup Yellow cornmeal or I used old fashioned yellow grits.
- 1 cup 35% cream
- 1 cup water
- 1/2 cup grated or shaved parmesan cheese
- 2 tbsp butter
- Round cutter approx. 3.5″ – 4″ dia.
Prepare a baking sheet by lining it with parchment or a baking silicone. Set aside.
Bring cream and water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal is tender, stirring often, about 10 minutes. Turn off the heat. Add the butter, cheese and stir until melted. Add S&P to taste.
Spread the polenta onto your baking sheet until desired thickness (about 1/2″ or so) and cover with plastic wrap. Using the bottom of another baking sheet press slighting on top to be sure your polenta is nice and flat. All done, set aside with the cutter.
And on to your avocado pico:
- 15 or so yellow or red cherry/grape tomatoes
- 1/2 small onion, minced
- 1 tbsp olive oil
- 2 haas avocados, diced
- 1 large clove garlic, minced
- 3 tbsp Fresh cilantro, rough chopped
- Juice from 1 large lime
- a few splashes of hot sauce
In a small fry pan, add oil and set over medium heat. Add the tomatoes and sauté until softened and lightly browned. Add the onion at this point and sauté with the tomatoes for approx. 3 minutes or until sweating. While the tomatoes/onion are heating, add the remaining ingredients to a bowl. Add the tomato and onions and lightly toss together with a fork. Be sure not to mush the avocado. Season with S&P to taste.
Now get your sausage and sauce ready:
- 2-4 sausage patties, links or a pound of sausage meat (I used links. I just took the meat out of the casing and made patties)
- One packet of Hollandaise Sauce or you can make your own. Here’s a great recipe from Tyler Florence.
If you decided to make your own sausage patties, use your hands to form the sausage meat into patties the same diameter as the cutter you have selected to cut your polenta rounds with.
Heat your skillet to medium-high. Add a little oil and toss in your patties till browned on each side and cooked in the middle. While the sausage is browning, make your hollandaise sauce. The package type is quick, easy and tasty (no shame in my game) but if you insist on making your own, go for it!
Poach those eggs:
- 2-4 eggs
Fill a medium pot with water and a dash of salt and set over medium-high heat. Once simmering add your 2 – 4 eggs while lightly stirring the water to be sure they don’t stick to the bottom. Lower your heat to medium-low and cook to your desired doneness. While these are poached, use your round cutter to cut your polenta into rounds and get your plates ready.
Ready to assemble!
Slightly heat your sausage and sauce if needed. Place one polenta round on each plate. Top with a sausage round, about a large spoonful of pico. Light press down the pico in the middle to make a bowl-like crevice for the egg. Top each with an egg and top with a couple spoons of sauce. Serve with extra hot sauce and voila!