Sage Polenta, Braised Turnips and Poached Eggs

I had sooo much leftover corn from the CSA that I had no idea what to do with! That and I was lucky enough to have today off for a Jewish holiday at work so I decided to whip up a fancy brunch. This was easy to make but a little time consuming because it took a bit of time to bake the polenta. But this meal is very filling and healthy. It is inspired by the following recipe on Epicurious. I never knew how easy it is to make fresh polenta at home! I will be going back to this dish again. It is the perfect thing to make when you are entertaining for brunch. You can change up the spices based on what is in season and add meat even if you wanted to please a crowd of pork lovers!


Serves 4.
WW = 6 points

Ingredients:
1 1/2 cups water plus 2 T
1/2 cup corn meal
8 oz corn kernels cut off the cob (about 1 1/2 corn on the cob)
~ 2 T fresh sage, chopped
2 oz feta, chopped
4 eggs, poached
1 bunch Tokyo turnips and greens, cleaned, greens coarsely chopped and turnips cut into eighths
1/2 cup chicken broth
fresh sea salt and black pepper to taste

Procedure:
1. Preheat oven to 425. In a baking pan (I used a small creuset), mix together the water, corn meal, corn kernals, sage and a dash of salt/pepper. Bake for 30 minutes. Stir in feta at the end.
2. While the polenta bakes, prepare the turnips. Saute the turnips in a pan until just browned. Add the broth. Simmer for about 10-15 minutes or until just tender. Add the greens right at the end and cook until just wilted. Remove from heat immediately.
3. Poach the eggs just towards the end of the polenta baking.
4. Season eggs, turnips, and polenta with salt/pepper and serve immediately.