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Angela Tustin's Eggs Benedict with Pan Seared Polenta,
Tasso Ham, Poached eggs, and a Goat Cheese Cream Gravy

No recipe image available.A fantastically flavored version of the classic brunch dish by the chef Angela Tustin. Slices of rosemary flavored polenta are topped with spicy Cajun ham, poached eggs and a rich goat cheese cream sauce.

Recipe Ingredients:

1 cup polenta or yellow cornmeal
3 cups water
3 tablespoons butter
1/2 cup Splenda® Granulated No Calorie Sweetener
2 sprigs rosemary leaves, minced
1/4 cup heavy cream
1/2 cup onion, diced
1/4 cup celery rib, diced
2 cups chicken stock (fat free) or water
2 1/2 cups 2% low-fat milk
1 1/2 tablespoons cornstarch
3 tablespoons water
1/4 cup goat cheese
12 large eggs, poached
12 ounces tasso ham or other Cajun spiced ham
1 pinch salt and ground black pepper to taste

Cooking Directions:

  1. Boil 3 cups of water in a large sauce pan and reduce to medium heat. Stir in Splenda® Granulated Sweetener and minced rosemary then return to a boil. Slowly start to add polenta a little at a time, and cook until all is incorporated and polenta is smooth and creamy.
  2. Remove from heat and stir in butter and cream. Transfer polenta to a small loaf non-stick (or lined with plastic wrap) pan and refrigerate until set. Once set, remove polenta from loaf pan and slice into 12 slices. Set aside until ready to serve.
  3. Sweat onions and celery in a large skillet over medium high heat. Once onions and celery are translucent, add milk and chicken stock and reduce mixture by 1/3. Mix cornstarch and water and add to reduced sauce and simmer until thickened. Add crumbled goat cheese and whisk until smooth and incorporated. Season the gravy to taste, and strain before using.
  4. Sear polenta slices in a pan with a little bit of oil until golden brown on both sides or simply place on a cookie sheet and bake in the oven. Top each warmed piece of polenta with a portion of tasso ham and then top the ham with the poached eggs. Pour hot goat cheese cream gravy over eggs. Garnish with chopped chives or fresh rosemary.

Makes 12 servings. Serving Size: 1 slice polenta, 1 oz ham, 1 poached egg, 2 tablespoons gravy.

Nutritional Information Per Serving (1/12 of recipe): Calories 270 | Calories from Fat 130 | Fat 15g (sat 7g) | Cholesterol 250mg | Sodium 870mg | Carbohydrates 16g | Fiber 1g | Sugars 5g | Protein 18g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.