Sunday, October 3, 2010

Late Harvest Brunch

This was the kind of breakfast guests said they were sorry when they took the last bite! I topped 2 slices of Golden Bread, (polenta that's cooled into a solid, then sliced and fried, resulting in a crispy on the outside, creamy on the inside treat) with a thick slice of Nimon Ranch ham, 2 perfectly cooked poached eggs and tomato, corn and crabmeat salsa. The salsa was super simple to assemble, I combined equal amounts of crabmeat, corn and tomato and a little olive oil. This dish is full of fresh complementing flavors that won't disappoint.

But don't just leave options for golden bread to this fabulous, fly-off-the-plate breakfast. It's great with tossed salads, soup and a weekday favorite is to top golden bread with sautéed mushrooms and feta cheese and serve with fish or chicken.

Helpful to know: Polenta needs to cool for at least 45 minutes, preferably overnight, before slicing. Golden Bread is a good keeper and can be fried up all at once (in batches) or as needed. My chicken broth of preference is Imagine Organic Free Range Chicken Broth and I highly recommend Rapunzel Vegan Vegetable Bouillon with Sea Salt cubes.

2 cups chicken broth, homemade or good quality

2 cups water

1 vegetable bouillon cube

1 teaspoon salt

2 cups cornmeal

In a large cast iron pot, bring chicken broth and water to a boil. Stir in vegetable cube and salt, allowing cube to dissolve before slowly adding the cornmeal; stir the mixture constantly with a wooden spoon. When mixture begins to thicken and splatter, reduce heat to medium. Cook an additional 5-10 minutes or until thick. Remove from heat and spoon mixture into a 9½ x 5½ x 3-inch baking dish. Allow to cool before refrigerating.

At least 45 minutes later (preferably overnight) …

Canola oil for frying

Slice polenta into ¼ - ½-inch slices; thickness is a matter of preference. Heat oil in a large skillet over medium heat; cook slices until golden and slightly brown on each side. Yield: 8 servings.