Cheesy Baked Polenta and Egg with Bacon
Creamy polenta meets gooey cheese, crispy bacon, and a perfectly baked egg in this Romanian-inspired dish. A comforting meal that’s simple yet indulgent.
Servings: 2 servings
Calories: 719kcal
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.
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
Nutrition
Calories: 719kcal | Carbohydrates: 82g | Protein: 38g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1642mg | Potassium: 290mg | Fiber: 7g | Sugar: 1g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 425mg | Iron: 2mg
