Poached Eggs with White Corn Polenta

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

1. To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.
2. 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.
3. 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.
4. 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.