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1
To make the polenta, bring 4 cups of the broth to a boil in a saucepan. Add a little salt, then slowly add the polenta while whisking. Reduce the heat to low, add the smoked buffalo mozzarella and continue to whisk until it starts to thicken. Cover and let it continue to cook, stirring occasionally and scraping the side of the pan for 30-40 minutes.
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2
While the polenta is cooking, add the olive oil into a saute pan over medium heat. Once hot add the garlic. Cook this for a couple of minutes, stirring until it is fragrant. Add the remaining 1/2 cup broth, green onions, chopped onion and asparagus. Cover and cook for 10 minutes, stirring halfway through. Remove from heat and add rosemary and fresh pepper to taste.
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3
If you are using the eggs, poach or fry them until cooked to your liking. I use farm fresh eggs and love the runny yolk!
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4
Spoon the polenta into shallow serving bowls. Top with the vegetable mixture, crumbled bacon and poached egg. Season with truffle salt or truffle olive oil.
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5
We are saying goodbye to all the fresh summer vegetables as we feel the cool change of fall. This Sunday brunch bowl is one more recipe to stretch the last of those veggies a little further as we transition.
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6
The warm weather is sticking around here in Jersey, but not for much longer. You might not have control of the weather, but you can prepare this Brunch Bowl to take you back the days of summer. I love brunch. It is one of my favorite meals.
