Tested till perfect Polenta with Back Bacon and Eggs

Polenta with Back Bacon and Eggs

Poached eggs sit pretty atop a stack of pan-crisped polenta and back bacon.

By The Canadian Living Test Kitchen

Source: Mealtime Made Easy: 2001

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tbsp 2tbspvegetable oil
  • 1/2 cup 1/2cupshredded Asiago cheese or old Cheddar cheese
  • 12 slices 12slicesback bacon
  • 6 6eggeggs
  • 1 1green oniongreen onions, chopped


  • 3 cups 3cupschicken stock
  • Pinch Pinchpepper
  • 3/4 cup 3/4cupcornmeal
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Polenta: In saucepan, bring chicken stock and pepper to boil; gradually whisk in cornmeal until thickened. Reduce heat to low; cook, stirring often, for 10 minutes or until stiff to stir and cornmeal is softened. Scrape into 11- x 7-inch (2 L) glass baking dish, spreading evenly. Refrigerate, uncovered, for at least 1 hour or until firm. (Make-ahead: Cover and refrigerate for up to 1 day.) Cut into 6 pieces.

In large nonstick skillet, heat half of the oil over medium-high heat; cook polenta, turning once, for 5 minutes or until golden. Transfer to serving plates; sprinkle with cheese.

Add remaining oil to pan; cook bacon, turning once, for 4 minutes or until browned. Place 2 slices on each piece of polenta; keep warm.

Meanwhile, into shallow saucepan, pour enough water to come 3 inches (8 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break eggs into small dish; gently slip into simmering water. Cook for 3 to 5 minutes or until desired doneness. Remove each egg with slotted spoon and drain well, pressing spoon on towel to remove excess water; place 1 on top of bacon on each piece of polenta. Sprinkle with onion.

Nutritional Information Per serving: about

cal 278 pro 18g total fat 15g sat. fat 5g
carb 15g fibre 1g sodium 903mg

% RDI:

calcium 10 iron 10 vit A 12 folate 13
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