Not Your Plain Plantain
Pan-Fried Plantain Polenta Cake with Poached Egg, Sprouts, and Hot Pepper Hollandaise
Since I’m almost always cooking for one, I’ve developed the practice of finding ways to use leftover ingredients, In this case both the plantain polenta and the plantains themselves
I recently made a plantain polenta to serve a snapper filet — dry-rubbed with our Cheeseboro Kitchens Black Label Jerk Seasoning — over.
I had leftover polenta, so I chilled it to use for later, as I did this morning, molding the plantain polenta into a ring mold, and pan-frying it on both sides before topping it with sprouts, a poached egg, and a Bajan hot pepper sauce-infused hollandaise.
This dynamic breakfast dish, thanks to the deep, savory & sweet tones of the plantain, was an aromatic and delicious experience of flavors, temperatures, and textures.
This original dish was the first time I made a plantain polenta, and this was the first time I did a polenta cake; I hope to repeat both dishes again, sooner than later.
