Runny Egg on Creamy Bacon Polenta

Runny Eggs on Creamy Bacon Polenta (Adapted from Radically Simple - Rozanne Gold) serves 4 

  • 1 1/2 cups instant polenta
  • 3 1/2 cup milk
  • 2 cups water
  • 1/2 salt
  • 1/4 cup diced red onion
  • 2 cloves garlic, diced
  • 2 tbs butter
  • 1/3 cup freshly grated Parmigiano- Reggiano
  • 4 slices bacon, cooked crisp and crumbled
  • 2 tbs white vinegar
  • 1 tsp salt
  • 8 large eggs

Bring a 14-inch skillet of water to a boil, lower heat down to a simmer; add 2 tablespoons of white vinegar and 1 tsp of salt. Slip in the eggs and poach for about 3 minutes.  Remove with a slotted spoon and transfer to an ice bath, set aside.  Keep water at a simmer.

In a medium sauce pan, combine milk, water, 1/2 tsp of salt, garlic, and red onion.  Bring to a simmer.  Gradually whisk in the polenta.  Cook over low heat, stirring often, until thick and creamy.  Stir in butter, cheese, and bacon.  Add salt and pepper to taste.

Spoon polenta evenly into 4 bowls.  Return poached eggs to simmering water for about 30 seconds, to warm up.  Using a slotted spoon top polenta with 2 eggs, sprinkle with cheese, onions and bacon to garnish.

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