Polenta Cakes with Crab & Eggs

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. | foxeslovelemons.com

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

My husband and I used to go out for breakfast or brunch almost every weekend. We thought it was best to leave breakfast cookery up to “the pros.” But somehow, a $20 nonstick electric griddle changes our lives. No, seriously. For how much use we get out of this thing, we would have easily paid $200 for it if we had to.

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. | foxeslovelemons.com

It was a total impulse purchase. We were walking through a department store and saw a huge stack of these cheap griddles. Since we’re not big fans of nonstick cookware for everyday cooking (we prefer stainless steel), we’d had plenty of trouble cooking eggs and pancakes. Let’s face it – for breakfast, nonstick is usually best. The griddle just jumped into our arms and came home with us. And we immediately became breakfast cooking machines. Well, Jeff did. I mostly became a coffee-brewing-and-waiting-for-breakfast-to-be-cooked-machine.

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. | foxeslovelemons.com

A dish like this is an example of a simple but special brunch you can make at home that will rival anything at your local diner. It’s just a handful of ingredients, simply prepared. The slightly sweet polenta (cornmeal) cake is the perfect base for a pile of luxurious jumbo lump crab meat. The runny egg yolk is the only “sauce” needed. Squirt on some hot sauce and maybe a sprinkling of fresh herbs, and you’re in business.

OXO Pancake Turner | foxeslovelemons.com

I poached the eggs for this recipe, but WHY didn’t I cook those on the griddle too? Eggs over easy cooked on the griddle along with the polenta and crab is definitely a good option here. Use a trusty OXO pancake turner to swiftly flip everything like a short-order cook!

Have you entered the gigantic #BrunchWeek giveaway yet? There are a TON of great prizes, including brunch ingredients, kitchen equipment and gift baskets. Click here to find out more and enter to win!

Polenta Cakes with Crab & Eggs - A simple yet special brunch dish made with just a few great ingredients. | foxeslovelemons.com

Polenta Cakes with Crab & Eggs

Ingredients:


  • Nonstick cooking spray

  • 8 ounces polenta (1/2 of a refrigerated roll), cut into 4 slices

  • 1 tablespoon extra virgin olive oil

  • 6 ounces cooked jumbo lump crab meat

  • 2 teaspoons fresh lemon juice

  • 2 tablespoons distilled white vinegar

  • 4 large eggs

  • Hot sauce, for serving (optional)

  • Chopped fresh basil, chives or parsley, for serving (optional)


Directions:


  1. Preheat oven to 200 degrees F. Heat griddle or large nonstick skillet over medium-high heat. Lightly spray with cooking spray, then add polenta slices. Cook 6 to 8 minutes or until golden brown on both sides; turning occasionally. Transfer polenta cakes to rimmed baking pan and transfer to oven to keep warm.

  2. Reduce griddle heat to medium. Add olive oil and crab; cook 3 to 4 minutes or until warmed through. Squeeze lemon juice over crab; transfer to small bowl and keep warm.

  3. Meanwhile, fill large high-sided skillet with water. Heat to a slow boil (about 190 degrees F). Add vinegar to water. One at a time, crack eggs into small ramekin and use ramekin to slowly slide eggs into water. Cook 4 minutes or until whites are set and yolks are still soft. Using a slotted spoon, remove eggs from water and blot on paper towel-lined plate.

  4. To serve, divide polenta cakes between 4 plates. Divide crab over polenta cakes and place eggs on top. Serve immediately, with hot sauce and chopped herbs, if desired.


This recipe originally appeared here on the Naturebox blog.


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Be sure to check out today’s other lovely #BrunchWeek recipes:

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

 

Disclosure: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing prize for this week’s giveaway free of charge. I was provided with a pancake turner from Oxo to use for #BrunchWeek. I was not compensated for writing this post, and all opinions are my own.