3442. CREAMY BREAKFAST POLENTA with ASIAGO, THYME, BACON and POACHED EGGS

makes four servings


5 tablespoons unsalted butter, divided
¼ cup onion, finely diced
1 large clove garlic, minced
1 cup warm water
2 cups whole milk, plus more as needed
1 cup coarse ground yellow cornmeal
salt and pepper
1 tablespoon finely chopped fresh thyme
3 oz shredded asiago cheese, plus more for serving
4 poached eggs
4 strips crisp cooked bacon, crumbled

In a medium sauce pan melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and cook until translucent.

Add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture starts to thicken.

Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 tablespoons). Add more warm milk as needed if the mixture starts becoming too thick.

Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon.


bacon recipe source: Baker Bettie (@BakerBettie), October 21, 2013