Serves 6 Difficulty
2 cups milk 1 teaspoon salt 2 Tablespoons unsalted butter 2 teaspoons sugar 3/4 cup coarse ground corn meal 3 eggs, separated, at room temperature 3/4 cup buttermilk 1 teaspoon baking powder 6 eggs 1/4 pound gf smoked salmon 1/4 cup chopped chives
Preheat oven to 325 degrees F. Butter a 2 quart casserole or baking dish.
In a large heavy sauepan, bring milk to a boil. Add salt, butter and sugar. Reduce heat to low and add corn meal in a slow steady stream, stirring continuously with a wooden spoon. Cook at a simmer for 10-15 minutes, stirring every 1-2 minutes. Polenta is ready when it comes away from sides of pan when stirred. Add egg yolks, buttermilk and baking powder and stir until blended. Remove from heat.
In a separate bowl, beat egg whites to stiff peaks. Gently fold into polenta mixture.
Transfer to baking dish. Bake for 40-45 minutes or until a toothpick inserted into center comes out clean.
Ten minutes before polenta is done, bring a large saute pan of water to a boil. (Pan should have high sides and a tight fitting lid). The water should be deep enough to completely cover poached eggs. Turn off heat and break 6 eggs into water. Cover pan and let sit for 3-5 minutes. Yolks will be runny at 3 minutes and set at 5 minutes. Remove eggs to a plate with a paper towel.
To serve, spoon polenta into individual shallow bowls, top first with a smoked salmon slice and then with a poached egg. Sprinkle with chives and serve immediately.