Recreating a restaurant favorite

When I travel to Milwaukee for press checks, we often like to eat at Blues Egg. It's mostly a breakfast place and one of my favorites is a baked ramekin of poached eggs, roasted mushrooms, braised kale and sauce fonduta.

Previously, one night we made a meal of polenta with one of the last cobs of corn from the farmers market.  It was the base for a pork chop, carrots and arugula.

I'm not sure where we got the idea of adding fresh corn to polenta, but here is a recipe that you could use.

The left over polenta got me thinking about the Blues Egg dish, but we didn't have mushrooms or Fontina cheese, so it was innovation time! I buttered the ramekins and placed polenta on the bottom, sauteed the kale with leeks and made a basic cheese sauce with some cheddar cheese. Poached eggs went on top. A little adaptation is a great way to use miscellaneous items in the 'frig. The end result, tasty, and a comforting morning dish that could do lunch or dinner duty.