Brussels Sprouts with polenta and eggs


1 cup Brussels sprouts (halved if you're inclined)

2 teaspoons olive oil

1 clove garlic, smashed

White or yellow cornmeal

2 eggs, fried

2 slices of bacon

Salt and pepper to taste


Drizzle Brussels sprouts with olive oil garlic. Cook at 350 for 20 mins.  

 While Brussels sprouts are roasting, prepare polenta.  (I'd recommend diving her recipe by two or even three.)

 Serve cooked polenta in a bowl and top with one egg.  Crumble one slice of bacon on top.