Saturday, May 13, 2017

Truffled Polenta and Eggs with Kale

I make polenta all the time and I often have a small amount leftover. Rather than throwing it out, I save the leftovers for breakfast the next morning. You can make this breakfast using leftover polenta, or you can make it fresh. Either way, it's a delicious and decadent breakfast for any occasion. And why not try it out this Mother's Day and wow your family?!

I prefer the taste of vegetable broth in my polenta, but feel free to use any kind of broth that you like. I always add a tablespoon of butter to finish it off, and a bit of organic parmesan cheese to make it extra creamy. You can easily leave the butter and the cheese out, however.

I topped mine with a drizzle of truffle oil, but it would be even more decadent with crispy prosciutto crumbled on top, if you're a meat-eater.

Ingredients: (for 6 people)

6 pasture raised eggs
6 cups of chopped kale
1-2 tablespoons olive oil
pink salt and pepper to taste
truffle oil

For the polenta:
1 cup of organic polenta
5 cups of vegetable broth
1/2 cup parmesan cheese
1 tablespoon organic butter
1/2-1 teaspoons of pink salt to taste
1-2 tablespoons truffle oil

(Skip this step and simply reheat your polenta if you're not making it fresh )
Begin by boiling your vegetable broth, then slowly whisking in the polenta corn grits. Lower heat and let simmer for about 30 minutes, whisking frequently. After 30 minutes have passed, add butter, truffle oil, parmesan, and salt, and whisk until creamy. Set aside.

In another pan sauté the kale with olive oil on low heat, adding salt and pepper to taste. Once the kale is soft, plate the kale on top of large dollop of polenta, then set aside. Begin to fry the eggs, one to two at a time (or however many will fit in your pan) and top the kale and polenta with the fried egg. Finish with a sprinkle of pink salt and a small drizzle of truffle oil.

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