Polenta is better the next day served with an egg.
Those people to put on the egg commercials are on to something. The incredible, edible egg, indeed! I swear by eggs making just about any meal better. Especially a meal based around a starch. With some sort of vegetable thing in there, somewhere.
So this morning, when I wanted a real good breakfast, I turned on the broiler, boiled a pot of water on the stove, reheated last night's dinner, and called it Brunch.
A small skillet of last night's creamy polenta with butter and goat gouda, topped with last night's vegetarian chili, under the broiler for 10 minutes until bubbly was topped with a perfectly poached egg, seasoned with salt and pepper, and finished with a dollop of Mr. Ripe's cousin's Christmas Salsa. Wowza.
Talk about brunch!