Chef Eileen: After days of eating breakfast in the car on the way to school, my favorite thing to do is spend a couple hours making and savoring Saturday brunch. The idea kind of grew organically...."oh look, we have some extra spinach and polenta....maybe we can make an eggs florentine....we'll have to somehow turn polenta mush into a cake...and of course this will need hollandaise sauce." I can verily say that making hollandaise sauce makes me feel like a professional cook.
But first the polenta!
Step 1: Normally when you cook polenta, it's a gooby, grit-like mess. Delicious but also amorphous. So, after cooking it, I wrapped it in tin-foil to shape it into a log, and chilled it in the freezer so that it would form a solid cake, then I sliced it and grilled them.
Step 2: Hollandaise Sauce
Recipe can be found here. Instead of cayenne pepper, I used paprika. Its a rich sauce, and it doesn't save too well so adjust recipe to make only as much as you need. 
Our plates: Riverdog farm eggs with wilted spinach, hollandaise over grilled polenta cakes, grilled tomato and basil, plum and white peach fruit cup, Peet's coffee and fresh squeezed orange juice.
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