Italian Benedict* Recipe

Make polenta

Bring 3 cups water and 1 cup whole milk to a simmer in a medium saucepan with 1 tsp salt. Gradually whisk in 1 cup coarse polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes (polenta will pull away slightly from sides). Stir in 2 tbsp unsalted butter and 1 cup grated Parmesan and 1/2 tsp black pepper until combined.

Cool and set polenta

Spread the hot polenta into an oiled 9x5-inch loaf pan (or shallow baking dish) to about 1-inch thickness. Smooth the top, cover, and refrigerate at least 1 hour (can chill up to overnight) until firm.

Prepare potatoes

While polenta cools, heat 1 tbsp olive oil in a skillet over medium-high. Add 2 cups diced Yukon Gold potatoes, season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp minced garlic. Cook, stirring occasionally, until golden and tender, 12–15 minutes. Stir in 2 tbsp chopped parsley and keep warm.

Pan-sear polenta cakes

When polenta is firm, invert onto a cutting board and slice into four 1-inch-thick rounds. Heat remaining 1 tbsp olive oil in a nonstick skillet over medium heat. Add polenta rounds and cook 3–4 minutes per side until crisp and golden. Transfer to a warm plate and keep in a low oven (about 200°F/95°C) while finishing other components.

Warm prosciutto

In a hot dry skillet, briefly warm prosciutto slices 15–30 seconds per side to render a touch of fat and make them pliable. Keep warm on a plate lined with paper towel.

Dress greens

Toss 2 cups mixed baby greens and torn basil leaves with 2 tsp white wine vinegar and a light drizzle (about 1 tsp) olive oil, season lightly with salt and pepper. Divide greens between two serving plates near where the polenta cakes will sit.

Poach eggs

Bring a deep skillet or shallow pot of water to a gentle simmer and add 2 tsp white wine vinegar and 1/4 tsp salt. Crack each of the 4 eggs into a small cup. Create a gentle whirlpool in the water and slip eggs in one at a time. Poach to desired doneness: 3 minutes for soft-set whites and runny yolks. Use a slotted spoon to remove eggs and briefly drain on paper towel.

Prepare an improvised double boiler

Bring an inch of water to a simmer in a saucepan and reduce heat to low so the water stays barely simmering. Place a heatproof bowl (not touching the water) over the pan.

Whisk yolks and acid

In the bowl, whisk together 3 egg yolks, 1 tsp white wine vinegar and 1 tsp lemon juice until slightly thickened. Place bowl over the simmering water and whisk constantly.

Emulsify butter

Slowly drizzle in 6 tbsp melted butter in a thin stream while whisking continuously until sauce thickens and doubles in volume, about 3–5 minutes. If sauce gets too hot or begins to scramble, remove from heat and whisk off heat until it cools slightly, then return to bowl. Stir in 2 tbsp finely chopped sun-dried tomatoes, 1/2 tsp salt and 1/8 tsp white pepper or pinch cayenne. Keep warm (but not hot) until plating.

Place two polenta cakes on each plate atop the dressed greens. Drape 3 slices of warmed prosciutto over each polenta cake (or fold beside). Carefully place two poached eggs (one on each cake) on top.

Spoon 2–3 tbsp warm sun-dried tomato hollandaise over each egg so it cascades over the yolk and prosciutto.

Drizzle about 1 tbsp balsamic reduction around the plate (reserve remaining for garnish) and scatter torn basil leaves and 2 tbsp microgreens or extra baby greens over the dish. Serve the sautéed potatoes on the side.

Optional add-on: if adding crab cakes (+$6), place one small crab cake per plate alongside the polenta cakes and top with a small dollop (1 tbsp) of hollandaise.