Poached Eggs with White Corn Polenta
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.
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.
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.
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.