Sweet Corn Broth Bowl with Poached Egg

INSTRUCTIONS

• 1 For the Polenta Croutons, bring water, 1 tablespoon of the butter, garlic powder, sea salt and pepper to boil on high heat in 1-quart saucepan. Whisking constantly, add polenta in thin stream. While whisking, bring mixture back to boil. Reduce heat to low; cook 30 minutes, stirring frequently.
• 2 Spread polenta into greased 9x5-inch loaf pan. Cover and refrigerate until completely cool. Invert polenta onto cutting board. Cut into cubes, about 1-inch thick. Preheat oven to 425°F. Place polenta cubes onto foil-lined baking sheet. Melt remaining 1 tablespoon butter in the microwave. Brush polenta cubes with the melted butter. Bake 8 to 10 minutes or until lightly browned.
• 3 For the Sweet Corn Broth Bowl, melt 3 tablespoons of the butter in 3-quart saucepan on medium-high heat until butter just begins to brown. Add 3 cups of the corn and chopped onion; cook and stir 2 minutes. Add thyme and pepper; cook and stir 1 minute. Add white wine; reduce heat to medium and cook until wine is reduced by half, about 5 minutes. Add stock, heavy cream, sea salt and sugar, if needed; bring to simmer. Simmer 15 minutes.
• 4 Carefully pour soup into food processor or blender container; cover. With center part of cover removed to let steam escape, process until coarsely pureed. Blend on medium speed 2 minutes. Blend on high speed 2 minutes or until smooth. Strain soup through a medium to fine mesh strainer over the 3-quart saucepan. Keep warm.
• 5 Heat remaining 1 tablespoon butter in large skillet on medium-high heat until butter just begins to brown. Add remaining 1 1/2 cups corn and poblano pepper; cook and stir 2 to 3 minutes or until poblano pepper is slightly softened.
• 6 To serve, ladle sweet corn broth evenly into 5 servings bowls. Top each with corn-poblano mixture, Polenta Croutons and a poached egg.