Cheesy polenta with crunchy fried bacon, baked with an egg into a bubbling comforting meal.
Polenta is like grits and it's a nutritious budget-friendly ingredient. This recipe is super simple and this is all yours if you love all polenta or grit meals.
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TL;DR
I came across this baked polenta dish as we visited Sinaia back in July 2024, a town in Romania known as the late king's summer residence. A restaurant there was serving this dish up in local ceramic bowls.
As a polenta fan, I absolutely loved it and since then, I have been making it regularly at home.
I tried a version of baked cheesy egg polenta without the bacon, but that was a flop. The bacon, buried under the hot polenta with the cheese, makes it special!
Ingredient Notes
- Polenta — I talked about Polenta varieties on my Mămăligă (Romanian polenta) post.
- Water
- Salt
- Cooked Bacon Pieces — You can briefly fry bacon cubes or pieces in some oil, or you can purchase fried crunchy bacon pieces.
- Shredded Cheese — I love stringy cheese in this. I opt for mozzarella cheese or pizza cheese. Pick your favorite gooey cheese!
- Eggs — If you feel adventurous, try other egg types, such as quail eggs or duck eggs.
- Salt & Black Pepper — To top the dish.
- Chives or Green Onion Stalks — Either are fine, pick the one that you prefer as these are used as a topping.
Process Overview
Step 1
Cook the polenta with water and salt. It's done when it's bubbling. (see my detailed polenta cooking instructions.)
Step 2
Fry bacon crisp. Split the cooked bacon and shredded cheese between the baking dishes. Divide the polenta between the baking dishes.
Step 3
Make a well and break the egg into each polenta baking dish.
Season with salt and black pepper.
Step 4
Bake the polenta and egg in the oven uncovered until the egg is cooked through.
Top with freshly chopped chives or green onion stalks.
📖 Recipe
Cheesy Baked Polenta and Egg with Bacon
Ingredients
To prepare polenta
- 1 Cup Polenta dry, uncooked
- 4 Cups Water
- ¼ Teaspoon Salt
To assemble
- ½ Cup Cooked Bacon Bits cook raw with some oil or purchase cooked
- ½ Cup Shredded Cheese
- 2 Eggs
- pinch Salt
- pinch Black Pepper Ground
- 2 Tablespoon Green Chives or Green Onion stalks chopped to garnish
Instructions
- Preheat oven to 400 Fahrenheit (204 °C).
- Cook the polenta first. Heat up a pan with the polenta and gradually pour in the water. Season with salt and stir continuously until the polenta thickens and it bubbles up.1 Cup Polenta, 4 Cups Water, ¼ Teaspoon Salt
- Divide the cooked bacon pieces and shredded cheese between your baking dishes.½ Cup Cooked Bacon Bits, ½ Cup Shredded Cheese
- Split the polenta between the two baking dishes.
- Make a slight well into the polenta and break an egg into each baking dish.2 Eggs
- Bake polenta and egg for about 20 minutes at 400 Fahrenheit (204 °C) or until the egg is cooked through, uncovered.
- When baked, take out to cool and top with the chopped fresh chives or green onions. Enjoy hot!2 Tablespoon Green Chives or Green Onion stalks chopped to garnish
Equipment
- 2 Ceramic Soup Bowls with Handles 20 oz/ 600 ml 18 oz/ 530 ml (what I used) is also ok, but it gets tight and it will bubble up.
Nutrition
Serving
In Romania, they served this dish with dark brown bread slices. Try it with different breads.
I think wholegrain breads are more suitable because the grainy flavors taste almost rustic with the polenta, egg, and bacon.
A small side salad served along as a lunch or dinner makes this a complete and nutritious meal. I like shredded carrot salad, green lettuce salad or a turnip salad with this baked polenta dish.
Storing & Reheating
You can prepare this dish in advance by baking it as per the instructions with the egg. Leave to cool out, cover with foil and keep in your fridge for up to 2–3 days.
Reheat gradually in your oven to serve up warm.
I don't recommend freezing it because of the egg, and thawing or defrosting takes time. It's easier to just prep it from scratch because polenta cooks fast.
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