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)
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.
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.