Brookside Inn's Polenta Cakes with Goat Cheese, Cured Salmon and Poached Egg

3/4 cup coarse ground corn meal

3 cups liquid – water, stock or milk

1 bunch scallions - chopped

1 - 2 ears fresh sweet corn (or 3/4 cup frozen)

3 tbls butter – split in two parts

4 ounces fresh Oregon goat cheese - crumbled

3 tbls Herbs of Provence – split in two parts

4 tbsp. sour cream or Crème Fraiche

8 farm fresh eggs

8 slices cured salmon

The night before:

1. Brown corn in 1 tbsp. of butter.
2. Add onion and 2 tbsp. of Herbs of Provence and set aside.
3. Bring liquid to a low boil and slowly add corn meal and simmer 20 minutes stirring continually – or - cook polenta per package.
4. Stir in corn-onion mixture.
5. Stir in goat cheese.
6. Spoon evenly into 8 individual tart pans.
7. Refrigerate overnight.

The next morning:

1. Remove from refrigerator and allow to warm to room temperature.
2. Melt remaining butter in heavy skillet on medium heat.
3. Add cakes and brown.
4. Serve with a poached egg, cured (not smoked) salmon and a little sour cream or Créme Fraiche /herbs of Provence dressing and a few fresh cherry or grape tomatoes.

Visit our Wine Store to find a wine to pair with this recipe.