This is a different take on cheesy polenta that makes a great breakfast or brunch. In this case the polenta is made only with cauliflower (no corn meal).
Cheese (Monterey Jack, Cheddar, etc)
Salt (to taste)
Pepper (to taste)
Start by sautéing your chopped onion, garlic, and cauliflower in a bit of olive oil, then transfer it to a sauce pot. Next, boil this in chicken stock and white wine until cooked, then blend in a food processor until completely smooth.
Season with salt and pepper, then transfer the mixture to a pan, and add a tablespoon or two of butter, and a bit of cream. Cook on medium heat to thicken the cauliflower, and when it’s almost done, reduce the heat, add grated cheese, and lemon juice, and stir until fully mixed.
Bring salted water to a boil and add a tablespoon or so of vinegar. When your water is boiling, give the pot a good stir (to create a vortex of sorts) and add your egg. Cook until the egg becomes opaque and can be handled with a spoon without breaking.
When the egg is cooked, remove it from the pot and place it on a plate (or paper towel) until you’re ready.
When everything is ready, place your polenta in the center of the plate, and place your poached egg on top. Season with salt and pepper, and garnish with chopped chives. Also pictured is leftover vichyssoise (recipe here) that was made into a sauce, but you could also make a Hollandaise sauce (or eat it without a sauce – the egg yolk should be enough).