Polenta Cake Eggs Benedict #brunchweek

Upgrade your eggs benedict with some Polenta Cakes and pancetta with a quick blender hollandaise for brunch this weekend. 

Polenta Cake Eggs Benedict #brunchweek from The Girl In The Little Red Kitchen

Welcome to day two of brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  Now that we are settled in for the week, let’s continue on with some great recipes and don’t forget to read about our great sponsors and enter the giveaway


If there is one dish that defines brunch, that dish has got to be eggs benedict.  It’s found on every menu from your mediocre diner to the most exquisite restaurant.  Brunch  truly isn’t complete without those poached eggs over an english muffin, ham and dripping with buttery hollandaise sauce.  Why does it always have to be the same though? 

Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen

One night I had cooked up a big batch of polenta and decided the leftovers would be best put to use as a base for some poached eggs the next day.  What I didn’t realize was that soft, creamy polenta doesn’t like to stay in cake form.  

It’s all good because it was just the birth of my Italian-inspired take on eggs benny.  Would you believe I had never made it home? I figured now is as good of a time as any, plus I just mastered zabaione sauce, next up had to be hollandaise. 

Oh yeah, except I cheated. Who really wants to spend fifteen minutes killing their arms over the stove for sauce when you can make in the blender in a minute? Not me.  Not you. It’s the morning, we are hungry, we want brunch on the table now and in that time that the eggs are poaching that sauce can be made. 


Polenta Cake Eggs Benedict
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  • 1 tube ready made refrigerated polenta, sliced into 8 1/2 inch rounds
  • 8 slices thick cut pancetta
  • 8 eggs, poached
  • For the hollandaise sauce:
  • 3 large egg yolks
  • pinch of salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 10 tablespoons unsalted butter, melted


  1. In a cast iron skillet over medium-high heat drizzled with some grapeseed or canola oil, sear the polenta cakes on both sides so that a light crust forms and they are heated throughout. About 5-6 minutes per side. Depending on the size of your pan you may need to do this in batches. Keep the polenta warm in the oven.
  2. Heat your oven to 400 degrees and line a baking sheet with parchment paper.
  3. Place the pancetta in a single layer and bake for 15 minutes, flipping halfway through or until crisp. Drain on a paper towel.
  4. Poach your eggs using your preferred method.
  5. In your blender, place the 3 egg yolks, salt, cayenne and lemon juice. Puree for 10 seconds to create an emulsion.
  6. With the motor running, slowly drizzle the hot melted butter down through the top of the blender. You may want to keep a towel partially over the top to keep the sauce from splattering back at you. Once the butter has been completely added, blend for another 10-15 minutes.
  7. Check to make sure the sauce is completely emulsified.
  8. Pour into a bowl and keep warm before serving.
  9. To serve: place the polenta cake on a plate with a slice of pancetta, top with a poached egg and a generous serving hollandaise.
Recipe Type: Breakfast, brunch

Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen


Please be sure to check out the rest of the #brunchweek recipes today! 

Brunch Beverages: 

Brunch Eggs: 

Brunch Mains:

Brunch Sides: 

Brunch Breads and Desserts: 



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21 thoughts on “Polenta Cake Eggs Benedict #brunchweek

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  5. Shaina

    Great idea to make polenta cakes, sounds yummy! I don’t like eggs, so I have actually never had eggs benedict, but I’m sure it’s a great pairing. It also looks so beautiful!

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