You probably won’t want to make a whole batch of polenta a day before to perk up your breakfast sandwich, so here's an easy recipe using pre-made. For this polenta breakfast sandwich, you could try to trim it into rectangular slabs, but slicing some discs for sandwiches is so much easier. It's best if you can get small eggs—quail or pullet gives the right size, and two sliders should fill you up. If not, take one egg, cook it over hard, and split between the pair. You may need to try different brands of polenta because they can vary in size.
Grate some aged provolone (the hard kind) or Parmesan for the crust. Oh, and the Taleggio cheese on the inside? It's an Italian cousin to brie. If that’s unavailable, use some mozzarella, soft provolone, or even brie, depending on your taste. And if you can't get pancetta, substitute a slice or two of prosciutto. The idea is to get a new take on a fast breakfast without driving yourself crazy.
Polenta Breakfast Sandwiches
¼ cup salad mix
2 cherry tomatoes, quartered
1 teaspoon vinaigrette
4 slices pancetta or prosciutto
4 (½-inch-thick) slices premade polenta
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese or aged provolone
1 (¼-inch-thick) slices Taleggio cheese
2 quail eggs or 1 large chicken egg
Crushed red pepper (optional)
How to Make It
Toss the salad mix, cherry tomatoes, and vinaigrette together. Split into two portions and set aside.
Rinse the pancetta slices in water to remove some of the salt and pat dry. In a pan over medium heat, cook the pancetta slices three minutes or until golden brown. Turn over and cook another three to four minutes until golden brown. (If you use prosciutto, cook 1 minute on each side.) Drain and put aside.
Brush melted butter on faces of each polenta slice. Dip one face of each slice into Parmesan. In a non-stick pan over medium heat, fry the polenta slices 4 minutes on one side. Take each, dip unbrowned side into the grated cheese and return to the pan, cheese side down. On two of the rounds, place a slice of the Taleggio on each. Cover the pan and cook for 4 more minutes. Remove and place the slices on a plate, Taleggio side up.
Cook eggs over hard so yolks aren't runny. (Though you could leave them a little runny or even go for scrambled or soft boiled. Go on, make yourself happy, but keep a napkin close at hand.) If you use one large egg, cut it in half it after cooking.
Put 2 pancetta slices on each Taleggio round. Then place one egg (or egg half) on top of the pancetta.Top with half of the salad mix (less if there isn’t enough room) and half of the tomatoes on top of the egg. Sprinkle crushed red pepper to taste, cover with the other polenta slices, and serve.
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