Polenta Eggs Benedict

Ingredients

6 three inch polenta rounds

6 thin slices of pancetta

6 thin slices of fresh mozzarella

6 eggs

Arugula

Basil Hollandaise

Step 1 - POLENTA

Ingredients

6cups water

1tbsp salt

2cups yellow cornmeal

3tbsp butter

1. Bring water to boil and add salt
2. Gradually whisk in the cornmeal
3. Reduce heat to low and cool until the mixture thickens and becomes tender, whisking often, about 10-15 minutes
4. Turn off heat and mix in butter until its melted
5. On a baking sheet put wax paper and spray it with non-stick spray
6. Pour mixture on and spread until its even; let cool in fridge for 15-30 minutes

Step 2 - Basil Hollandaise

Ingredients

3 egg yolks

1 1/2tablespoon lemon juice

1/2teaspoon salt

1 teaspoon basil

10 tablespoons salted butter

Slowly melt butter; DO NOT LET IT BOIL

In a food processor or blender add egg yolks, 1 1/2tbsp lemon juice, and 1/2tsp salt; Pulse for 20-30 seconds(Friction from blades will slightly heat yolks and add air)

Once yolks have lightened add basil and melted butter while holding pulse on the processor till incorporated

Taste and add more lemon or salt if needed; If you want it thinner add a little warm water

Store in a warm spot (on or around the stove); Use within about an hour

Makes around 1 cup of hollandaise 

Step 3 - Poached Eggs

Boil 6 cups of water with 1/3cup white vinegar, poach eggs until whites are cooked and take out with a slotted spoon, let rest on a paper towel, then lightly salt

Step 4 - Crispy Food

Crisp Pancetta slices; add 2tbsp of butter to drippings then brown polenta rounds

Step 5 - Gooey Cheese

Put mozzarella slices on polenta rounds and microwave for 3-8seconds until cheese is slightly melted

Step 6 - Plate

Time to plate from bottom to top

Polenta-> Mozzarella-> Pancetta-> Arugula-> Poached Egg-> Hollaindaise

Step 7 - Eat

Enjoy