When you love cornmeal, you also love polenta, the version that comes from Italy. It is usually cooked by mixing it with simmering water and stirring continuously until it thickens. Then, if you want an added grilled flavor, which I prefer the most, it takes more effort to pour it into a baking pan to set and harden, slice, then grill.
But nowadays, to save time, we can buy precooked polenta set into bricks that are ready for baking or grilling. And with this recipe, we are using that shortcut to create this delicious (and I really mean wow) breakfast.
Forget the English muffins, because under this eggs Benedict we are using grilled polenta instead. If you want rich flavors, then this is a must-try. In fact, I can easily say this is one of the best breakfasts I have ever had.
Serve eggs Benedict on grilled polenta instead of English muffins if you want an equally delicious change to a classic.
Prep time: 8 minutes | Cook time: 22 minutes | Total time: 30 minutes
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