This classic brunch dish takes a flavorful curve with rosemary flavored polenta and spicy Cajun ham. Enjoy the dish with warm poached eggs topped with a dollop of goat cheese cream sauce.
What you need
1 cup polenta or yellow cornmeal
3 cups water
3 tablespoons butter
2 sprigs rosemary leaves, minced
½ cup sugar substitute
¼ cup heavy cream
¼ cup celery rib, diced
½ cup onion, diced
2 cups chicken stock (fat free) or water
2 ½ cups 2% low-fat milk
1 ½ tablespoons cornstarch
3 tablespoons water
¼ cup goat cheese
12 large eggs, poached
12 ounces Tasso ham or other Cajun spiced ham
1 pinch salt and pepper to taste
Chives, chopped for garnish
What you need to do
In a saucepan over medium heat, bring three cups of water to a rolling boil. Add in the rosemary and sweetener. Gradually add the polenta in small amount of batches; cook for about several minutes until well incorporated and a creamy and smooth consistency of polenta mixture is obtained. Blend in cream and butter after removing from the heat. Place the polenta mixture into to a non-stick loaf pan and chill in the refrigerator until well set; remove the chilled polenta from the loaf pan and make twelve even slices; transfer to a platter and set aside.
In a nonstick pan, stir in celery and onions over medium heat for about two minutes; add in the chicken stock and the milk; reduce the heat and simmer to reduce the liquid. Stir in the cornstarch diluted in 3 tablespoons water and continue simmering until sauce thickens; stir in the crumbled goat cheese; whisk briskly to blend well. Adjust seasoning to taste; strain and discard solids before serving.
In a fry pan over high heat, heat a small amount of oil and sear the polenta slices for two minutes on each side or until golden brown on both sides. To serve, place a slice of ham on top of each polenta slice and a poached egg over the ham. Finish off the presentation with a dollop of hot goat cheese cream gravy over the eggs and a sprinkling of chopped chives.
Serves 12 with per serving size of 1 polenta slice, 1 ham slice, 1 poached egg and 2 tablespoons gravy
Nutrition Facts 12 Servings
Amount per Serving: Calories (1/12 of recipe) 270, Total Carbs 16g, Dietary Fiber 1g, Sugars 5g, Total Fat 130g, Saturated Fat 15g, Unsaturated Fat 7g, Protein 18g, Sodium 870mg, Cholesterol 250g