Bacon-Wrapped Eggs with Polenta
There was no way I wasn’t going to make these once I saw the recipe a few weeks ago. I bookmarked it and then last Sunday knew it was time. I had never made polenta before and this seemed like the perfect excuse to do so. I mean what better way to try it than with bacon, eggs, and cheese? I followed the recipe from Epicurious almost exactly (I did make a smaller batch, though).
Ingredients & Directions:
Polenta
- 2 T Butter
- 1/4 C Scallions
- 3 C Water
- 1 tsp Salt
- 1 C Polenta (coarse cornmeal)
- 1/2 C (packed) Grated Parmesan cheese
- 1 T minced fresh thyme (I used dry)
Baked eggs
- Applewood-smoked bacon (2 1/2 pieces per cup)
- 6 OZ Cheddar Cheese, grated
- Eggs (1 per cup)
- 1/4 C Scallions, sliced
- 1 tsp minced fresh thyme (I used dry)
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil.
Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm.
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly.
Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon.
Sprinkle 1/4 cup cheese over polenta in each cup.
Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet.
Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
I served it with a little fresh fruit and it was so filling and delicious. I will definitely be trying to make polenta again. Send me your favorite polenta recipes in the comments or by email or over on our twitter page!
(Steven)
