When it starts to get cold, there’s nothing like a hearty weekend breakfast. Nine times out of ten, I want salty, eggy breakfast instead of sweet, which means I do a lot of cheesy eggs. This is one of my favorites because I can make it decadent with a lot of cheese and bacon, or I can make it a little healthier without the cheese and using turkey bacon. For anyone not familiar with polenta, it’s similar to southern grits but it’s milled finer. You can make it creamy, or if you use less water, you can make a more solid version for sauteing until crisp. This is a creamy version that blends with the oozing egg yolk and crisp bits of bacon. Try it this weekend.
Creamy Polenta with Bacon and Eggs
2 tablespoons chopped sage
4 slices bacon, fried until crisp and broken into bits
2 cups cooked polenta, according to package instructions
3 tablespoons olive oil
1/4 cup grated pecorino, parmesan, or cheddar (optional)
Cook your polenta according to the package instructions, being very careful because it’s very hot and likes to spatter everywhere. Make sure to season with some salt. Meanwhile, fry eggs in a little olive oil to your desired doneness. I like my yolks runny, so I cook them just until the whites have become opaque.
Add cheese to the polenta if using, along with the olive oil. Scoop a cup into a bowl, and top with the egg, bacon bits, and chopped sage.