Poached Eggs with White Corn Polenta

Ingredients

Either a breakfast or a light dinner, this dish uses white cornmeal for a creamy polenta. If you can find it, use imported Italian white polenta since the grain is very fine, resulting in a soft texture. Make an extra batch of salsa as topping for bruschetta.

Salsa:

• 1/3 cup chopped bottled roasted red bell peppers
• 1 tbs chopped fresh basil
• 1/2 tsp extra virgin olive oil
• 1/8 tsp salt
• 1 large plum tomato, seeded and diced (about 1/3 cup)

Polenta:

• 4 cups water
• 1 1/2 cups frozen white corn kernels, thawed
• 1 cup white cornmeal or dry polenta
• 1/2 tsp salt, divided
• 3 tbs grated fresh Parmesan cheese
• 1 tsp butter
• 1/4 teaspoon freshly ground black pepper

Eggs:

• 4 large eggs
• Cooking spray

Remaining ingredient:

• 2 slices bacon, cooked and crumbled

Directions

1. To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.
2. To prepare polenta, bring water to a boil in a medium saucepan. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.
3. To prepare eggs, while polenta cooks, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water; carefully remove eggs from custard cups.
4. Spoon about 1 cup polenta onto each of 4 plates; top each serving with about 3 tablespoons salsa and 1 poached egg. Sprinkle evenly with bacon.

• Serves 4

Preparation History

• 1/7/06 - Alex said that this is a keeper, it most definitely is. I couldn't find dry polenta (or I didn't look hard enough, I found it very hard to believe that Whole Foods didn't have it), but I compromised a bit by heating the pre-cooked polenta in a little bit of water. I added the corn, butter, salt, and pepper like the recipe stated. I also added just a touch of hot sauce to the salsa to spice it up a bit. We cook our poached eggs in our food steamer but the process is pretty similar to the recipe (using a ramekin).