From Brunch to Lunch!

I had a yen for Polenta, but it was early in the day and a little past breakfast. So, I decided to create a polenta brunch! I’ll just say, “I loved my creation!” There is a satisfaction in creating a dish using rustic ingredients and bringing an element of sophistication with something as simple as an egg.

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Bob’s Red Mill Organic Corn Grits or Polenta

Before we indulge in my dish, let’s talk a little bit about polenta. Originated in Northern Italy, polenta was considered a peasant food. However, today it can be found in the finest restaurants. Cornmeal, available in a course, medium, or fine grain, cooked slowly with plenty of water and salt, becomes a delightfully, creamy textured melange when combined with cheese and a drizzle of truffle oil.

Since I was in the breakfasty, brunch mood, I added an egg and some delicate truffle flakes scattered over the top!

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Having cooked for an army, I had plenty of polenta left over and thought, “Why not make a layered polenta parfait!” I took an old jelly jar, and started layering! I had some artichoke hearts and calamari olives in the refrigerator, and some gravy left over from dinner. I layered the polenta with the artichoke, olives, and some rosey goat cheese.

 

I drizzled some truffle oil on the top and covered it up. The next day, I had an incredibly delicious lunch. Heated up, the polenta was soft and tender. It absorbed many of the flavors and it almost tasted better the second day than the first! I was very happy with my brunch to lunch! Have you made any brunch to lunch creations?

 

 

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