Organic Polenta Benedict
Created by Garry Steel, food expert, as seen on SHAW Cable’s Studio 4 with Fanny Kiefer and featuring the finest ingredients from Capers Community Markets.
6 cups water
1 tsp salt
1 tsp fresh ground organic black pepper
2 cups instant polenta
1 tbsp local, organic butter
¾ cup local, organic feta
1 tsp, chopped fresh organic B.C.-grown rosemary
8 local, organic Capers brand eggs, poached medium
½ lb organic B.C.-grown asparagus
2 cups warmed organic tomato sauce
Polenta
Bring water, salt and pepper to a boil. Add polenta cover and simmer for 3 minutes
Stir in rosemary, feta and butter until well blended. Spread thinly on a sheet pan (max 1” thick) and allow to cool.
Benedict
Place asparagus in a steamer and cook till tender. Cut polenta into shapes and grill on an open grill or in a flat bottomed skillet. Place polenta on a plate, top with asparagus and poached eggs. Drizzle warmed tomato sauce over eggs.
Serves 4 people.
