Today’s Breakfast Polenta Stacks have all the appearance of a hangover cure. They’ve got cheese, fried eggs with deliciously frizzled edges and shatteringly crisp bacon. Oh! And beans, can’t forget them. Beans are central to the recovery process thanks to their powers of absorption and general bulk. But I did not serve these Breakfast Polenta Stacks as a Sunday brunch alongside hair-of-the-dog. I ate these bad boys for Friday night dinner whilst in the process of getting drunk and, man, did it feel spectacularly good…Please drink responsibly.
The other day I was listening to a podcast called 
I have quite a few food heroes and heroines in this world. Countless men and women who have impacted my cooking life in ways they simply couldn’t imagine because, well, they don’t know who I am. I don’t lament this fact. It’s the magic of shared information and art across the great Internet highway. The idea that I can benefit from the experience and expression of a complete stranger is kind of beautiful. And the fact that these strangers unknowingly coached me towards these Roasted Sugar Beignets is nothing short of extraordinary. So, please! Grab a beignet, sit back and let me tell you about the extraordinary women who make these clouds of bliss possible.