Saturday, July 20, 2013

Good Morning: Breakfast Polenta

Some mornings you need a little extra to get yourself going, particularly if the night before involved a little more wine than you had anticipated. A bit extra oomph in your breakfast will help soak up last night's bad decisions and course correct for the rest of the day.

Enter, breakfast polenta.

Bacon, cheese, and creamy grits are the bed for ... what else ... a fried egg.

1 cup polenta 
3 cups chicken broth
2 cups milk
4 slices bacon
1 ounce smoked gouda
1/4 cup parmesan cheese
Eggs for frying


1. Bring the chicken broth to a boil. Add a good pinch of salt. Whisk in the polenta and reduce to low. Stir regularly(i.e., don't go on Pinterest for 20 minutes and let your polenta slowly roast to the bottom of the pan. Not that I'm speaking from experience or anything...). Add milk as you need it to loosen the polenta. Let this cook for 30 minutes or so until finished - depending on whether you have instant polenta or traditional, your cook time will vary. Check the packaging for exact timing, because I never truly know.

2. Fry up bacon. Mmm, bacon. 

Once, Justin said that they should include the sound of sizzling bacon to those 
soothing sleep sound machines. I don't disagree.

3. When your polenta is cooked through (smooth to the taste, not gritty) add in some shredded smoked gouda and parmesan. Season to taste. Crumble in bacon.

4. Fry egg. If you're going for a photogenic sunny-side-up, try putting a lid on the pan to encourage the steam to cook the top of the egg so you don't have to flip.

Lastly, serve up with a little extra sprinkle of salt on top.

CAUTION: May require a mid-morning nap immediately after eating.


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