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Spicy Jalapeño Polenta Cake with Poached Eggs, Chicharrón, Fennel Slaw and Foyollaise
Spicy Jalapeño Polenta Cake with Poached Eggs, Chicharrón, Fennel Slaw and Foyollaise – Recipe

A bold, indulgent Benny built on contrast: the spicy jalapeño polenta cake delivers heat and structure, topped with perfectly poached eggs, crisp chicharrón for crunch and fennel slaw to cut through the richness. The dish is finished with foyollaise, a jus-enriched hollandaise that adds deep savoury umami and elevates this Benny into a true signature.

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Ingredients per serve

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What you need

A bold, indulgent Benny built on contrast: the spicy jalapeño polenta cake delivers heat and structure, topped with perfectly poached eggs, crisp chicharrón for crunch and fennel slaw to cut through the richness. The dish is finished with foyollaise, a jus-enriched hollandaise that adds deep savoury umami and elevates this Benny into a true signature.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Polenta cake

    • Cook the polenta in water (1.6L per 10 serves), stirring continuously until smooth. Add the jalapeño then, as the mixture thickens, fold through the Parmesan and salt flakes until well combined.
    • Once thick and smooth, transfer the polenta into a gastronorm tray lined with baking paper. Smooth the surface and allow to set for 2 hours. Once set, portion using round moulds. Fry until polenta is crispy, then set aside.

  3. Fennel slaw

    • Combine the fennel, Hellmann’s Real Mayonnaise, lime juice, and chives in a mixing bowl. Mix well to combine, then set aside.

  4. Foyollaise

    • Combine Knorr Jus with warm water (250ml per 10 serves). Bring to the boil, whisking for 2–3 minutes or until thickened.
    • Pour Knorr Hollandaise Sauce into a saucepan. Add the prepared jus and warm gently over low heat, stirring continuously until heated through and emulsified.

  5. To serve

    • Place the crispy polenta cake on a serving plate. Top with fennel slaw, followed by crispy pork belly and poached eggs. Spoon the foyollaise over the whole dish. Finish with micro herbs.
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