Poached Eggs with White Corn Polenta

Poached Eggs with White Corn Polenta Recipe
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 bruschetta.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 307
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 3.4 g
Monofat 4 g
Polyfat 1.6 g
Protein 14.2 g
Carbohydrate 40.5 g
Fiber 4.6 g
Cholesterol 221 mg
Iron 1.9 mg
Sodium 664 mg
Calcium 78 mg

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

Preparation

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.

Note:

Maureen Callahan,

January 2006
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