Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. If you don't have a grill, then you can crisp up the polenta in olive oil on a non-stick skillet.
Poaching eggs can be intimidating to some, but I still encourage you to give it a try. Just make sure to consult this guide—the method is seriously foolproof. That said, if you're still feeling uneasy, a fried egg will work, too. As long as youmake sure your egg has a runny yolk to act as a thick sauce for the cakes, you'll have a simple robust breakfast in no time at all.About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)