Passport & Plate - Polenta Benedict
USA | Wednesday, March 4, 2015 | 
flickr photos
Ingredients
1/2 lb. Polenta (sliced)
1 tsp Paprika
1 tsp Pepper
1 tbsp extra virgin coconut oil (for skillet)
Toppings:
2 tbsp Cilantro
1 tomato
1 avocado
1 tsp parsley (optional)
Sauce:
Meat from 1 young coconut
2 tbsp fermented coconut water
2 tbsp lime
2 tsp maple syrup
dash of coriander (I used 4 whole seeds)
How to prepare this recipePolenta:
Put coconut oil in a skillet on medium heat
Slice Polenta in thin slices and put in skillet
Sprinkle the paprika and pepper on each side of the Polenta
Leave in the skillet until the edges of the polenta are crispy
Coconut Cream:
Puree Coconut Cream ingredients together
For the Layers:
Slice tomato and avocado in thin slices
Mince Cilantro
Once the Polenta is cooked, assemble, alternating polenta, then avocado, then cilantro, tomato, then polenta again
Top with coconut cream sauce and more cilantro and dried parsley
Throw a party to show off your awesome creation!
The story behind this recipeIf you've ever seen Julia Roberts in Runaway Bride, you'll remember Richard Gere running around collecting information on Robert's character. "How does she like her eggs," he would ask. They always answered something different depending on the guy she was with.
How do I like my eggs? Farm fresh, for sure. But until I went to a little Creole Breakfast restaurant in Santa Barbara, CA, I never knew how I truly liked them.
My brother has been spending the past couple of years estranged from the family. Not because we stopped loving him, but he just wanted to be left alone. So when I got a work assignment in Santa Barbara, it was a big deal that he agreed to have breakfast with me. But where to go on such a special occasion? This was his town and I was certain he would make a great decision since our mother was a food critic. We know good food!
He took me to this quaint little hole-in-the-wall with nowhere to park your car diner. A full parking lot is always a good sign. We met there bright and early before the city had opened its eyes, and for the first time, I decided to order eggs benedict. This wasn't any ordinary eggs benedict, but a California Eggs Benedict with a creole/Spanish hollandaise sauce. The poached eggs stared up at me with just the right amount of runny yolk. They added silky smooth avocado slices and cilantro to a lightly toasted english muffin. Every bite was to die for.
This is how I like my eggs.
It's amazing how food can create laughter and happiness when you are sharing a meal together. Food has always been something that brings our family together.
Since then, I have primarily been eating vegetarian and vegan cuisine. This means I eat at home a whole lot and find ways to recreate the things that I love at home with my special vegetarian twist. My recipe is more spanish than creole, and it reminds me of that quaint little restaurant and my brother every time.
