Poached Eggs on Polenta with Tomato Salsa

From Churchill Manor in Napa, California

Not a fan of english muffins or hollandaise sauce, try polenta instead of english muffins and salsa instead of hollandaise.

2 cups polenta
8 cups chicken stock
4 cups shredded Monterey Jack cheese
20 slices of Canadian bacon
20 poached eggs*
Salt and pepper

Tomato Salsa:
5 large ripe tomatoes, chopped
2 green onions, chopped
2 garlic cloves, minced
½ cup chopped parsley
1 chipotle pepper in Adobo sauce, chopped

For polenta: Boil chicken stock and stir in polenta. Cook and stir at reduced heat for 10 minutes. Pour polenta mixture into a ½-inch sheet pan (the pan should be filled to the top). Sprinkle Monterey Jack cheese over the polenta; cover and refrigerate until set. Remove polenta from the refrigerator and cut into serving size wedges. Place wedges into a buttered sauté pan, cover and heat until cheese melts.

In a medium sauce pan, mix together salsa ingredients and heat over medium-low heat.

To assemble: Place two polenta wedges on each plate. Top each wedge with a slice of Canadian bacon, one poached egg and hot tomato salsa. For poached eggs: See page 125.

Makes 10 Servings

Filed in: Breakfasts, Eggs, Salads & Dressings, Vegetarian