Brunch Blogging

by Kate Steadman

It’s Friday, which means there’s a good chance you might get up one of the next two mornings and wish for something delicious to make.

Something involving eggs, but not your same-old omelet or fritatta (or perhaps scrambled, for you beginners out there). No, you think, I want to make something new. Something that will impress a morning guest (or perhaps just yourself).

My friends, I have a new minor love, and it is polenta. I’m on a rollllll with this stuff. Trying different cooking times, stirring utensils, cheeses, garnish. And guess what? It’s amazing for breakfast. (hat tip: inspiration via Mr. Bittman)

But it’s the weekend. We want eggs. Let’s fancy this up, shall we?

Bacon-wrapped eggs with polenta (taken from epicurious)

individually packaged brunch

individually packaged brunch


2 tablespoons butter
1/4 c. thinly sliced scallions
3 c. water
1 c.coarse yellow cornmeal
1/2 c. grated Parmesan cheese
Approximately 12 slices of your favorite bacon (2 per ramekin)
3 oz. flavorful cheese, such as cheddar or gruyere, grated.
6 eggs


1. Make polenta: Melt 1 tlb butter in medium saucepan over medium heat. Add scallions and stir  about 1 minute. Add 3 cups water and pinch of salt; bring to a boil. Slowly whisk in polenta and return to boil. Reduce heat to low and simmer until thick and smooth, stirring often, about 30 minutes. Off heat and whisk in parmesan and second tlb of butter.  Let cool for 10-15 mins in a bowl.

2. Preheat oven to 400 degrees. Fry bacon until beginning to brown but still pliable.  Transfer to a paper towel lined plate.

3. Line the sides of 6 ramekins with 2 slices bacon each, forming a ring. Spoon polenta into bottom, about 1 inch thick, and press evenly. Sprinkle on cheese.

4. Crack one egg on top of polenta in each ramekin. Garnish with cheese or whatever you like.

5. Bake for approximately 20 mins, or until egg whites set.

Serve either in ramekins or slide out on to plates.


11 responses to “Brunch Blogging

  1. Polenta is one of my favorite foods of all time! I love making polenta and lamb lasagna. I also love that polenta can be used as a dessert!

  2. this looks delicious! can’t wait to try it out

  3. We’ve had good luck making a sort of polenta French Toast–Add maple syrup, raisins and spice to the polent, let it firm up as a loaf, slice and brown, serve as usual, YUM!

  4. Polenta, over baby spinach, and topped with a gently fried egg is a revelation. The warm polenta wilts the spinach, the egg yolk acts like a sauce, and you have one hearty, healthy, astoundingly tasty breakfast.

    The right amount of seasoning is key, though. This is the time to break out your best salt.

  5. This looks incredible – and, really, any excuse to break out the ramekins…
    @KMango, that sounds super tasty and would be appropriate for breakfast, lunch or dinner. Nice!

  6. I bet you could do it with grits, too, and it’d be spectacular. But I’m a grits partisan . . .

    On a semi-similar note (polenta to grits to cornmeal), we’ve discovered that leftover cornbread makes a great breakfast food. Toast it in the oven, then throw some butter and maple syrup on it . . .. ooooooh. This is especially good if your cornbread had some fresh or frozen corn kernels added when you made it in the first place. Serve with bacon.

  7. Your “best salt” — there’s a bit of food elitism I wish would go away. I’m perfectly happy to concede that salt comes in different shapes and those different shapes can have different consequences for your recipe, or even your tongue, but the idea that some hand-raked pink fleur de sel tastes “better” than, say, Morton’s kosher salt seems somewhere between pretentious and ridiculous.

  8. We made this for dinner the other night and it was spectacular! The only thing I did differently was that I used a tablespoon+ of bacon fat in the polenta instead of that last tablespoon of butter – yum.

  9. Pingback: What’s in my cupboard? Freaking deliciousness « The Internet Food Association

  10. Pingback: Scott’s Corner » Archive » Random recent links

  11. Pingback: What’s in my cupboard? Freaking deliciousness |

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