Eggs Benedict Over Polenta Recipe | Zero Calorie Sweetener & Sugar Substitute | Splenda Sweeteners

Ingredients

• For the polenta:
• 3 cups water
• 1 cup polenta or medium-grind cornmeal
• ½ cup Splenda® Granulated Sweetener
• 1 tablespoon minced fresh rosemary
• ¼ cup heavy cream
• 3 tablespoons butter
• For the sauce:
• 1 tablespoon olive oil
• ½ cup diced onion
• ¼ cup diced celery
• 2 ½ cups 2% lowfat milk
• 2 cups fat free chicken stock or water
• 1 ½ tablespoons cornstarch
• 3 tablespoons water
• ¼ cup crumbled goat cheese
• Salt and pepper to taste
• For the eggs benedict:
• 12 large eggs, poached
• 12 slices tasso ham or other Cajun spiced ham
• Minced chives, for garnish