For family brunch this week I decided to try out a new dish: Eggs Benedict - bayou style. I had something similar once at a restaurant called Eggspectation and thought I'd recreate it in my own image. Ok, this isn't my picture, but it kind of tasted like it.
Plus I had some leftover turkey from Thanksgiving (who doesn't!) that I wanted to re-purpose.
First I baked some bacon in a stoneware dish and set aside. I re-used the bacon grease to bake medallions of red potatoes in the oven. I used those as my "base" on the plate.
Then I diced up the leftover turkey and heated it up on my griddle and laid it over the potatoes. This is the unusual part: I cooked polenta on my griddle (3 minutes a side) and layered it on the plate.
Finally, I added the poached eggs and Hollandaise sauce and served with a side of toast and an orange garnish. Yum!
I've never cooked polenta before, but it's apparently made out of cornmeal. I had no idea it was so tasty, especially with a hot runny egg yolk mixed in.
Filling and pleasing and novel to boot. What's not to like?