Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker Bettie

This weekend was intense. Friday night and all day Saturday were filled with exciting yet anxiety provoking activities. Including a trip to NYC where the stressful day ended with a relaxing show that one of my best friends was in! My husband and I didn’t get home until pretty late Saturday night and I was exhausted Sunday morning. I don’t know what it is about creating a hearty breakfast (that always includes eggs with runny yolks) that just energizes me. And what is it with people saying they aren’t a “breakfast person.” Stop it. Just stop.

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker BettieI have mixed feelings about polenta. It’s one of those things that is often prepared so bland that it isn’t even worth eating. And I am really not a fan of it being prepared as a cake. You know those solid masses of polenta? Ew. The texture just isn’t appetizing to me. I have had bad polenta so many times that I rarely think of it when I’m snooping through my cupboards for inspiration. But we’ve been making polenta at school lately so I guess it was on my brain when I saw the bag of cornmeal yesterday morning. I wanted to make a really well seasoned polenta as a savory breakfast porridge to eat with my poached eggs and bacon. It was heavenly.

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker BettieIt’s silly how excited I get over really simple food. Like a perfectly poached egg. I had never tried to poach eggs before until recently and now every time I do a proper one I get really excited. “Look at the beautiful egg!” I squealed when I pulled this one out of the pan. My husband didn’t understand the excitement. Perfectly poached eggs are just about the most beautiful thing in the world. I completely understand that I’m nuts. I’m okay with that.

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker Bettie

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker Bettie

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs- Baker Bettie

Creamy Breakfast Polenta with Asiago, Thyme, Bacon, and Poached Eggs

Yield: 4 Servings

Ingredients

  • 5 TBSP unsalted butter, divided
  • 1/4 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 TBSP finely chopped fresh thyme
  • 3 oz shredded asiago cheese, plus more for serving
  • 4 poached eggs
  • 4 strips crisp cooked bacon, crumbled

Instructions

  1. In a medium sauce pan melt 3 TBSP of the butter over medium heat. Add the onion and garlic and cook until translucent.
  2. 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.
  3. Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 TBSP). Add more warm milk as needed if the mixture starts becoming too thick.
  4. Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon. Makes 4 servings.
http://bakerbettie.com/creamy-breakfast-polenta-asiago-thyme-bacon-poached-eggs/

Comments

  1. I agree with you on poached eggs – which is why I can not longer eat them ‘Benedict’- that heavy rich sauce blankets every other flavor, including the yolk!

  2. Sad I didn’t get to see you, but I hope everything went amazingggg!! :)

    I’ve never actually had polenta, isn’t that crazy? This certainly looks like I need to change that!

  3. I agree with you, perfectly poached is a beautiful thing! Looks like a gorgeous breakfast!! Nettie

  4. Rhonda Mahram says:

    This looks so yum especially since its gluten free
    What's your secret to that perfectly poached egg?

  5. First, always use really fresh eggs grade A or AA. B won't work well. Get your water hot to where it is just starting to release bubbles but isn't quite simmering yet. I then crack my egg into my fine mesh strainer over the sink. The white that is too watered out will fall into the sink and the tight white and yolk will stay in the strainer. The gently dip the strainer with the egg into the water and release it into the water. Leave it in there for about 3-4 minutes and remove with a slotted spoon. Perfect every time!

  6. the polenta with the egg looks amazing.

  7. Natalie Sargent says:

    oh my god you dumb twat. breakfast polenta?? they're called grits and calling it breakfast polenta makes you sound ridiculous.

    • Baker Bettie says:

      Hi Natalie,

      I can see how these two things might be confusing, however, polenta is made from a more coarse grind yellow cornmeal as I used here and grits are usually made from a more finely ground white cornmeal. Grits can also be savory or sweet and are not necessarily always eaten at breakfast. Thanks for stopping by!

  8. Hey Bettie! I made this for our New Years Breakfast, however I’m not crazy about Asiago so I swapped for a sharp cheddar (about 4oz.) , used Turkey Bacon and served with Prosecco! So easy and delicious!! Thanks!

  9. Hi Natalie,

    I can see how these two things might be confusing, however, polenta is made from a more coarse grind yellow cornmeal as I used here and grits are usually made from a more finely ground white cornmeal. Grits can also be savory or sweet and are not necessarily always eaten at breakfast. Thanks for stopping by!

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