Bacon Wrapped Polenta and Eggs

October 6, 2015 9:23 am Published by Leave your thoughts

Bacon Wrapped Polenta and Eggs

This recipe is from The Inn on Randolph, a bed and breakfast located in Napa, California. The Inn on Randolph is a historic 19th century property that serves a unique bacon wrapped dish that marries classic breakfast foods with delicious polenta. It’s an elegant addition to any holiday breakfast. Made with rich parmesan and gruyere cheese, this rich breakfast dish is ideal for serving on Christmas morning. Inn on Randolph - bacon wrapped polenta

Bacon Wrapped Polenta and Eggs

Inn on Randolph - bacon wrapped polenta

  • 1-1/4 stick butter (5 tablespoons)
  • 3/4 Cup minced green onions
  • 7 1/2 cups Water
  • 2 1/2 teaspoon salt
  • 2 1/2 cups Polenta
  • 1 1/2 cup Parmesan or Swiss Gruyere mix cheese (packed cup)
  • 2 1/2 teaspoon minced fresh thyme
  • 4 slices partially cooked bacon
  • Additional Swiss-Gruyere mix
  • 1/2 Cup minced green onion to sprinkle on top (optional)

Instructions

  1. Melt butter in large pot over medium heat. Add green onions and stir until wilted, about 1 minute. Add water and salt; bring to boil. GRADUALLY whisk in polenta.
  2. Bring to boil, reduce heat to low, simmer and stir occasionally until creamy, 12-15 minutes. Add cheese, thyme, salt and pepper to taste. Stir in well. Cool. Can be made ahead and refrigerated. Will keep for 3-4 days.
  3. Cook bacon until half way done. Drain on paper towels.
  4. Spray bottom of ramekins. Line edges with two slices of bacon. Divide polenta evenly into the ramekins. Press into bottom and up sides, forming a well. Sprinkle cheese over polenta. (Can be stored overnight at this point).
  5. Crack one egg in each cup. Bake for 20-25 minutes on baking sheet. Sprinkle with additional cheese, green onion and pepper.
  6. To Serve: Run knife around the edge. With clean lint free towel, gently flip egg out, then place right side up on plate. Surround with mixed greens dressed with Olive oil and Trader Joes Orange Muscat champagne vinegar (or similar), salt and pepper.
  7. ~Serve surrounded by a bed of mixed greens with champagne vinaigrette, four tomato cherry halves or strawberries.
https://bacontoday.com/2015/10/06/bacon-wrapped-polenta-and-eggs/
Bacon Wrapped Polenta and Eggs

Inn on Randolph - bacon wrapped polenta

  • 1-1/4 stick butter (5 tablespoons)
  • 3/4 Cup minced green onions
  • 7 1/2 cups Water
  • 2 1/2 teaspoon salt
  • 2 1/2 cups Polenta
  • 1 1/2 cup Parmesan or Swiss Gruyere mix cheese (packed cup)
  • 2 1/2 teaspoon minced fresh thyme
  • 4 slices partially cooked bacon
  • Additional Swiss-Gruyere mix
  • 1/2 Cup minced green onion to sprinkle on top (optional)

Instructions

  1. Melt butter in large pot over medium heat. Add green onions and stir until wilted, about 1 minute. Add water and salt; bring to boil. GRADUALLY whisk in polenta.
  2. Bring to boil, reduce heat to low, simmer and stir occasionally until creamy, 12-15 minutes. Add cheese, thyme, salt and pepper to taste. Stir in well. Cool. Can be made ahead and refrigerated. Will keep for 3-4 days.
  3. Cook bacon until half way done. Drain on paper towels.
  4. Spray bottom of ramekins. Line edges with two slices of bacon. Divide polenta evenly into the ramekins. Press into bottom and up sides, forming a well. Sprinkle cheese over polenta. (Can be stored overnight at this point).
  5. Crack one egg in each cup. Bake for 20-25 minutes on baking sheet. Sprinkle with additional cheese, green onion and pepper.
  6. To Serve: Run knife around the edge. With clean lint free towel, gently flip egg out, then place right side up on plate. Surround with mixed greens dressed with Olive oil and Trader Joes Orange Muscat champagne vinegar (or similar), salt and pepper.
  7. ~Serve surrounded by a bed of mixed greens with champagne vinaigrette, four tomato cherry halves or strawberries.
https://bacontoday.com/2015/10/06/bacon-wrapped-polenta-and-eggs/


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This post was written by Bacon Babe

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