Eggs Benedetto (Italian Eggs Benedict)
Bella Luna Restaurant
Two fried polenta cakes topped with thin sliced prosciutto, poached eggs, and pesto
Bring 4 cups of water to a boil, add 1 cup white distilled vinegar, and then reduce the heat to a simmer. Gently crack one egg at a time and drop into the water. Lightly stir the water to help reduce the eggs from sticking to the bottom of the pot. Remove the eggs when yolks are at desired doneness (easy, medium, or hard).
Bring 3 cups of liquid (ie, milk, chicken or vegetable stock, or just water) to a boil and add 1 tsp. salt and 1 tsp. pepper. Gently whisk in 1 cup of polenta and continue to stir until it develops a thick consistency.
Taste a small amount to ensure it is cooked all the way through - you are looking for a smooth texture and not too grainy. If it is still grainy then slowly add more liquid and continue to stir until it is completely absorbed.
You'll know it is thick enough when the spoon stands upright in the middle of the pot. Line a baking pan with foil or parchment paper and pour the polenta onto the pan. Spread the polenta evenly across the pan and smooth the top.
Allow to slightly cool before you wrap it and put it into the refrigerator. Once the polenta is completely cooled, use a knife or biscuit cutter to cut to serving size.
Heat a medium skillet with a small amount of oil. In a small bowl mix 1 cup of flour with salt and pepper. Gently coat each polenta cake in the flour mixture and then place in the hot oil. Flip once and remove when both sides are crispy and brown. Drain on paper towels until ready to serve.
In a food processor, put 2 cups of fresh basil, ½ cup pine nuts, 1 clove peeled garlic, ¼ cup parmesan cheese, salt and pepper. Begin to process the mixture and slowly drizzle in 1 cup of olive oil until it reaches a smooth texture. Taste to see if more salt or pepper is needed. If too salty add more cheese. If too thick add more olive oil.