Sunday, January 3, 2010

Breakfasty Goodness

I am enamoured with corn meal right now. I am finding it far more versatile than rice. This morning I blended cornmeal cakes with something I have been doing for breakfast for while now. Mainly this happened because I have no bread and did not feel like going to Mac's (a convenience store here in Canada) to buy some.
I had 3 small tart tins and placed my cooked cornmeal inside to cool down and take shape. As the cornmeal boiled away I only added 1/2 tsp of salt and 1 tsp of butter to 1.5 cups of cornmeal/ Once cooked (and regular cornmeal is finer than polenta and cooks faster) I placed them into the tins to take shape.
I stewed two roma tomatoes and cooked them in a pan with garlic, (crushed) diced onion, herbs, ground pepper, diced green pepper and hot paprika. I also added a pinch of salt and brown sugar- small pinches each. Once cooked I cooked two eggs over easy. I spooned the tomato mixture over the 3 corn cakes, which were sitting beside each other in a triangle shape, and placed the eggs on top. I like runny yolks, so I punctured the yolks and let them run all over. Fanatasic. I'll be making that again this week. I had enough corn meal left over for other meals.