Egg and Polenta

Stop yoking around! This recipe is egg-straordinary. I wasn’t at the wall when Humpty Dumpty fell but I heard his last words were “Put me in some boiling water and place me on a bed of polenta.” I may be paraphrasing…. but who are you to go against a dying egg’s wish?! Not I, thats for sure. Humpty Dumpty you were one good egg. Now, we don’t know why you were on the wall that fateful day but we all do wish you hadn’t fallen….I’m sure you made one delicious breakfast for someone though. RIP Humpty.

Makes enough for 4

avocado cream:
1/4 c. greek yogurt
1/2 an avocado
1/2 tsp. lime juice
1/8 tsp pepper
1/4 tsp. garlic
pinch of salt

4 eggs
4 pieces of bacon

Spinach:
1 bag of spinach
1/2 onion
2 cloves of garlic
1/8 tsp. pepper
Olive oil

Polenta:
1 c. polenta (corn grits)
3 c. water
1/2 tsp. salt

Start by making the polenta. Put 3 cups of water and 1/2 teaspoon of salt in a saucepan and bring to a boil. Once the water begins to boil, stir in the cup of polenta. Remember to stir the polenta frequently otherwise it will stick to the bottom of the pan, cook until it is very thick (about 20 minutes). Add two tablespoons of butter to the polenta and stir. Now, put the thick polenta onto some plastic wrap and roll it up like you would with sugar cookie dough. Put the log of polenta in the fridge to firm up (10-15 minutes).
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Meanwhile, place 1/4 cup greek yogurt and half an avocado in a bowl. Add the lime juice, salt, pepper, and garlic. Using a hand blender whip up the avocado mixture until its smooth. Place a piece of plastic wrap on the surface of the avocado so that it doesn’t turn brown while in the fridge. Keep the avocado cream in the fridge until you are ready to use it.
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Heat up olive oil in a frying pan, when the oil is hot place the bacon in the pan and fry them up. Once the bacon is crisp, remove it from the pan and keep aside till later. Add the onion and garlic to the pan. Just before they are finished cooking add the spinach (For four people I used almost a whole bag of spinach). When the spinach, garlic, and onion is fully cooked put the mixture in a bowl. Crumble three of the bacon strips into the spinach mixture and set aside.
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Get the polenta out of the fridge and unwrap the log. Make slices about 3/4 of an inch thick. In the same pan the bacon and spinach was cooked, place the polenta (you’ll want to add a little more olive oil at this point). Begin frying the polenta. Once it is slightly brown on one side flip it over and do the other side.
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Once the polenta is finished browning remove from heat and begin boiling your water for the eggs. While you are waiting on the water to boil you can assemble the plates. First, place the spinach mixture and then the polenta on top.

When the water begins to boil place the egg in the water and then lower the heat (poached eggs take about 3 minutes). Using a slotted spoon, take the eggs out of the water one at a time. Place the poached egg on top of the polenta and top with avocado cream. For decoration break the remaining bacon strip into four parts and place them on top of the avocado cream.
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*The polenta recipe will make more than four plates.

Buffalo Style Cauliflower

It’s the most wonderful time of the year. No, not the holidays, but the Superbowl! Trust me I am no sports fan, I took PE online just so I didn’t have to play them. However, the Superbowl is always one of my favorite times of the year because of one thing, food and lots of it. Every Superbowl is like an hors d’oeuvre-a-palooza, mini food for as far as the eye can see. What more can a girl ask for?! My all time favorite sports viewing food has always been buffalo chicken wings. Am I right? I thought you’d agree. Well, make way for buffalo style cauliflower. It’s the cauliflower for vegetable lovers and non- veggie lovers a like.

Ingredients:

1 Bag of frozen cauliflower
2 Eggs
about two cups of flour
Pinch of salt
Pinch of pepper
Pinch of garlic powder

For sauce:
1/2 Stick butter
1/2 c Sriracha
1/4 c. Honey
1/4 tsp. Pepper
1/4 tsp. Salt

Blue cheese crumbles for garnish

Begin by defrosting the frozen bag of cauliflower. When fully defrosted take a clean towel and dry off moisture. Now, preheat your oven at 450 degrees and line your baking sheet with parchment paper. Crack two eggs in a bowl and beat. In a separate bowl place one cup of flour and add a pinch of pepper, salt and garlic powder and mix.
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Begin by coating the dry cauliflower with egg. Remove the cauliflower from the eggs, making sure to let the excess egg drip off before placing it in the flour mixture. Thoroughly coat the cauliflower in the flour (add the remaining flour to bowl when you begin to run out). Before placing on the baking sheet make sure to shake off any extra flour. Place baking sheet in oven and bake for about 20 minutes.
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While the Cauliflower bakes, prepare the hot sauce. Melt half the stick of butter and place in a large bowl. Add the remaining ingredients (sriracha, honey, pepper, and salt) and whisk.
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Once the Cauliflower is browned remove from the oven and let cool for a few minutes. When the cauliflower is cool enough to handle, place in the hot sauce mixture and gently tossed them in the sauce. Remove the cauliflower with a slotted spoon and place on serving plate. Sprinkle the buffalo cauliflower with blue cheese crumbles and enjoy!
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Warning: These babies are spicy and delicious! You might want a beer or two to wash them down 😉