Poached Eggs with White Corn Polenta
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.
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- Calories: 307
- Calories from fat: 30%
- Fat: 10.3g
- Saturated fat: 3.4g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.6g
- Protein: 14.2g
- Carbohydrate: 40.5g
- Fiber: 4.6g
- Cholesterol: 221mg
- Iron: 1.9mg
- Sodium: 664mg
- Calcium: 78mg
- 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)
- 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
- 4 large eggs
- Cooking spray
- Remaining ingredient:
- 2 slices bacon, cooked and crumbled
- 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.
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