Ingredients
- Salsa:
- 1/3 cup chopped bottled roasted red bell peppers
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon extravirgin olive oil
- 1/8 teaspoon 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 teaspoon salt, divided
- 3 tablespoons grated fresh Parmesan cheese
- 1 teaspoon butter
- 1/4 teaspoon freshly ground black pepper
- Eggs:
- 4 large eggs
- Cooking spray
- Remaining ingredient:
- 2 slices bacon, cooked and crumbled
Description
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 Brusche
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