Poached Eggs with White Corn Polenta

Name: Poached Eggs with White Corn Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon butter; 2 slices bacon, cooked and crumbled; 355 milliliters frozen white corn kernels, thawed; 237 milliliters white cornmeal or dry polenta; 4 larges eggs; 1 teaspoons extravirgin olive oil; 1 Tbsp chopped fresh basil; 3 Tbsps grated fresh Parmesan cheese; 79 milliliters large plum tomato, seeded and diced (about; 79 milliliters chopped bottled roasted red bell peppers; 0 teaspoons salt; 1 teaspoons salt, divided; 946 milliliters water

Poached Eggs with White Corn Polenta might be just the morn meal you are searching for. Watching your figure? This gluten free recipe has 342 calories, 14g of protein, and 14g of fat per serving. This recipe serves 4. A mixture of bacon, eggs, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.

Ingredients you will need

Bell Pepper

Tomato

Basil

Salsa

Salt

Cooking Oil

To prepare polenta, bring water to a boil in a medium saucepan.

Ingredients you will need

Polenta

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Parmesan

Black Pepper

Cornmeal

Butter

Corn

Salt

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.

Ingredients you will need

Cooking Spray