Login to Save Like

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

MyRecipes