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Eggs Benedict Over Polenta

Name: Eggs Benedict Over Polenta
Prep time: 45 min
Total time: 45 min
Cuisine: Breakfast
Ingredients: For the polenta:; 3 cups water; 1 cup polenta or medium-grind cornmeal; ½ cup Splenda® Granulated Sweetener; 1 tablespoon minced fresh rosemary; ¼ cup heavy cream; 3 tablespoons butter; For the sauce:; 1 tablespoon olive oil; ½ cup diced onion; ¼ cup diced celery; 2 ½ cups 2% lowfat milk; 2 cups fat free chicken stock or water; 1 ½ tablespoons cornstarch; 3 tablespoons water; ¼ cup crumbled goat cheese; Salt and pepper to taste; For the eggs benedict:; 1 tablespoon olive oil; 12 large eggs, poached; 12 slices tasso ham or other Cajun spiced ham; Salt and pepper to taste; Minced chives, for garnish

Makes 12 servings Kilojoules 1129.68 Prep Time 45 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

For the polenta:

3 cups water

1 cup polenta or medium-grind cornmeal

½ cup Splenda® Granulated Sweetener

1 tablespoon minced fresh rosemary

¼ cup heavy cream

3 tablespoons butter

For the sauce:

1 tablespoon olive oil

½ cup diced onion

¼ cup diced celery

2 ½ cups 2% lowfat milk

2 cups fat free chicken stock or water

1 ½ tablespoons cornstarch

3 tablespoons water

¼ cup crumbled goat cheese
Salt and pepper to taste

For the eggs benedict:

1 tablespoon olive oil

12 large eggs, poached

12 slices tasso ham or other Cajun spiced ham

Salt and pepper to taste

Minced chives, for garnish

Nutrition Info Per Serving

Serving Size: 1 slice polenta, 1 ounce ham, 1 poached egg, 2 tablespoons gravy

Energy	270
Protein	18g
Total Fat	15g
- of which saturates	7g
Cholesterol	250mg
Carbohydrate	16g
- of which sugars	5g
Dietary Fibre	1g
Sodium	870mg

Instructions

To make the polenta:

In a saucepan, bring water to a boil. Add Splenda Sweetener and rosemary and stir until sweetener is dissolved. Gradually add polenta, whisking until smooth.
Cook until polenta is thick and grains are tender, stirring frequently, about 15 minutes. Remove from heat and stir in cream and butter.
Line an 8.5” x 4.5” loaf pan with plastic wrap. Transfer polenta to pan and smooth top. Cover and refrigerate until firm.
Remove from pan and slice polenta into 12 slices.

To make the sauce:

In a skillet over medium-high heat, warm olive oil. Add onions and celery; reduce heat to medium and cook until vegetables are translucent, about 7–10 minutes.
Add milk and chicken stock; bring to a boil and cook until liquid is reduced by ⅓.
In a bowl, whisk cornstarch and water together until smooth. Add to sauce, whisking to incorporate. Simmer until thickened. Add goat cheese and whisk until incorporated. Season the gravy to taste with salt and pepper. Pour through a mesh strainer into a bowl; discard solids.

To make the eggs benedict:

In a skillet over medium-high heat, warm olive oil. Working in batches, add polenta slices and cook until golden brown on both sides. Transfer to serving plates.
Top each polenta slice with a slice of tasso ham and a poached egg. Pour warm goat cheese sauce over eggs. Garnish with minced chives.