Eggs Benedict Over Polenta

Instructions

To make the polenta:

1. In a saucepan, bring water to a boil. Add Splenda Sweetener and rosemary and stir until sweetener is dissolved. Gradually add polenta, whisking until smooth.
2. Cook until polenta is thick and grains are tender, stirring frequently, about 15 minutes. Remove from heat and stir in cream and butter.
3. Line an 8.5” (12.7 cm) x 4.5” (12.7 cm) loaf pan with plastic wrap. Transfer polenta to pan and smooth top. Cover and refrigerate until firm.
4. Remove from pan and slice polenta into 12 slices.

To make the sauce:

1. In a skillet over medium-high heat, warm olive oil. Add onions and celery; reduce heat to medium and cook until vegetables are translucent, about 7–10 minutes.
2. Add milk and chicken stock; bring to a boil and cook until liquid is reduced by ⅓.
3. In a bowl, whisk cornstarch and water together until smooth. Add to sauce, whisking to incorporate. Simmer until thickened. Add goat cheese and whisk until incorporated. Season the gravy to taste with salt and pepper. Pour through a mesh strainer into a bowl; discard solids.

To make the eggs benedict:

1. In a skillet over medium-high heat, warm olive oil. Working in batches, add polenta slices and cook until golden brown on both sides. Transfer to serving plates.
2. Top each polenta slice with a slice of tasso ham and a poached egg. Pour warm goat cheese sauce over eggs. Garnish with minced chives.