Polenta Benedict with Italian Herb Yogurt Hollanda


Slice polenta into 8 rounds.  Heat olive oil in a medium nonstick pan over medium heat.  Cook each polenta slice on both sides until golden brown.  Keep warm.  To make the Hollandaise, prepare a double boiler using a heat proof bowl.  Add egg yolks, lemon juice, vegetable broth, Italian seasoning and garlic to the bowl over double boiler, whisking constantly until hot but not curdled.  Remove from heat and whisk in yogurt.  Keep warm.  Top each polenta round with a poached egg and 2 tablespoons of the Hollandaise sauce.  Sprinkle each with shredded parmesan.  

Produce Used In This Recipe


Courtesy of:
Gourmet Garden

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