Eggs Benedict with Polenta Cake

Eggs Benedict with Polenta Cake was one delicious breakfast that we enjoyed while in Santa Cruz and I decided to create a recipe for it.  The pictures are from the Polenta Bene from the Wharf Cafe.  Polenta is a paste or dough made from cornmeal, which is boiled and typically then fried or baked.

When we were in Santa Cruz for a business trip we arrived a couple of days early so that we could explore.  Of course a part of the exploration is finding interesting places to eat.  I found three restaurants for breakfast that we really enjoyed.  Two of my favorites and popular with the local crowd are Harbor Cafe and Linda's Seabreeze Cafe.  The Aquarius Restaurant is more upscale and located by the Dream Hotel.  You can't go wrong for a hearty and delicious breakfast at any of them.  

At the Harbor Cafe my husband had "Polenta Bene", it's an Egg's Benedict without the english muffin but with a polenta cake and I had the biggest bowl of fresh fruit and Chicken Apple Sausage and an egg and with Sour Dough Toast.  All were delicious!

On our visit to Linda's Seabreeze Cafe,  we had Cajun Sausage Scramble with homemade salsa and sour dough bread and the best corn waffle with fresh fruit and whipped cream.   Also at Linda's Seabreeze Cafe there is a coffee stand set up outside and you can help yourself to coffee while you wait for a table.  We got there before 9 am and did not have to wait but when we left there was definitely a wait.  

At the Aquarius Restaurant I had Huevos Rancheros.  Here is my recipe for Huevos Rancheros.  Huevos Rancheros consists of eggs on top of lightly fried corn tortillas with a chili sauce or salsa with avocado slices or guacamole and refried beans.  If you are in Santa Cruz for breakfast or lunch or dinner don't pass up eating here because they do have some of the best food in Santa Cruz. 

Do you and partner like to share food?  You either like to share food or you don't.  I used to be on the side of not sharing food but I have recently changed preferences on that and decided I can get more variety by sharing.  It's especially fun to share food in a new interesting restaurant that we have never been before.  Variety is the spice of life and luckily my husband is willing to share! 

The picture below is from our breakfast at the Wharf Cafe.  The recipe for the Eggs Benedict with Polenta Cake is mine and I created it after our trip to Santa Cruz. 

Eggs Benedict with Polenta Cake

POLENTA CAKE INGREDIENTS:

2 cups milk
4 cups water
½ teaspoon cayenne pepper
1 bay leaf
salt
2 cups polenta
1 teaspoon sage
½ cup sour cream
Extra-virgin olive oil
8 tablespoons grated Parmesan Cheese

8 large eggs for poaching
1 avocado sliced into 16 slices

Hollandaise Sauce ingredients:

6 large egg yolks
2 tablespoon water
½ teaspoon salt
½ teaspoon cayenne pepper
3 or 4 tablespoons freshly squeezed lemon juice
8 oz. cold unsalted butter

paprika

Polenta Directions:

In a saucepan combine the milk, water, bay leaf and cayenne.  Bring the mixture to a boil over low heat and season generously with salt.  Take the seasoning to the edge of too salty.  To do this you Must taste as you go. Polenta acts as a salt eraser.  If you don't season abundantly here you will never recover from it.

Bring the liquid to a boil.  Using a wooden spoon stir in the polenta into the boiling liquid whisking constantly.   Stir frequently until the polenta becomes thick.  Taste the polenta to see if it has cooked through.  If the polenta does not feel smooth on the tongue then add a little more milk and cook a little more.  Repeat until the polenta feels smooth on your tongue, about 30 minutes.  Remove the bay leaf and stir in the sage and sour cream.

Line a 8 x 14 inch rectangular pan with plastic wrap.  Pour the polenta into the prepared pan.  Cover the top with more plastic smoothed onto the surface of the polenta.  Chill in the refrigerator until needed.  This can all be done a day in advance. 

When ready to use, remove the polenta from the pan and cut into 8 circles or squares. Coat a nonstick saute pan with olive oil and bring to medium high heat.  Once the pan is hot and starting to smoke just a little, add the polenta.  Cook the polenta on both sides until lightly brown.  Top with grated Parmesan Cheese and avocado slices.  

Poached Eggs directions:

Add ½ cup water to fry pan and add 1 teaspoon vinegar. Heat water until steam forms. Turn heat down to low.  Add eggs.  Add lid and cook until eggs whites are done and yolk is soft and still a little runny, about 5 minutes.       

Hollandaise Sauce Directions:

Whisk together the egg yolks, water, salt, cayenne pepper in a bowl until egg yolks turn a pale yellow. Melt the butter in pan over medium heat until melted.  Pouring the melted butter into the egg yolk mixture stirring continuously until egg mixture is thick. Add lemon juice and stir.

Pour hollandaise sauce over each egg on top of polenta cake and serve.