Hot Polenta With Cheese, Bacon, And Egg

The beautiful Italian word “polenta” is usually used to refer to a very thick corn porridge that has been boiled beforehand, then it has hardened, cooling, after which it has been pan-fried and grilled. In our case, the polenta is just cooked, still slightly liquid, mixed with flavorful cheeses and butter. That in itself is already very tasty. But there’s also poached eggs and crispy fried bacon! This is a feast! Hot polenta with cheese, bacon and eggs

To make four servings of polenta you need:

200g medium polenta or 150g coarse polenta

200g assorted cheeses (brine cheese, hard cheese, rashers – to your preference)

4 slices of bacon (60g)

4 large C0 eggs

100 g butter 82,5%

salt, freshly ground black pepper

Boil the water for the polenta in a pot. If you have a medium grind, the ratio of polenta to water by volume should be 1:4. If you have a coarse grind, the ratio should be 1:6. Salt the boiling water, pour the polenta in a thin trickle, stirring all the time. Bring back to a boil on high heat. Once boiling, reduce heat and simmer, stirring frequently, almost until tender, 20 to 25 minutes for medium grind, 35 to 40 minutes for large grind.

Step 1

Grate all the cheese on a grater or crumble it up. Fry bacon on a dry pan on both sides until crispy. Place the cooked bacon on a paper towel to absorb any excess fat. Shred the bacon.

Step 2

For the pate, brush the center of 4 pieces of cling film about 30cm x 30cm with oil and salt. Place the clingfilm in a bowl buttered up, gently break 1 egg into each piece of cling film, lift the ends, twist, evacuate the air, and tie with a knot.

Step 3

Bring water in a small saucepan to a minimum boil, drop eggs in clingfilm, and let simmer over very low heat for 4-5 minutes.

Step 4

Put the remaining butter and cheese in the cooked polenta, stir and heat, stirring, for a couple more minutes. Then arrange the polenta on plates.

Step 5

Make a depression in the center of each plate, in this depression place the poached eggs from the foil. Salt and pepper the eggs, sprinkle the polenta with crumbled bacon and serve at once.

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