Egg Dishes and Breakfast Entrees
Bacon Wrapped Polenta with Baked Eggs

Makes 20 "cups"

1-1/4 stick butter (5 tablespoons)

¾ Cup minced green onions

7 ½ cups Water    

2 ½ teaspoon salt

2 ½ cups Polenta

1 ½ cup Parmesan or Swiss Gruyere mix cheese (packed cup)

2 ½ teaspoon minced fresh thyme

40 slices partially cooked bacon

Additional Swiss-Gruyere mix

½ Cup minced green onion to sprinkle on top (optional)

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. 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.

Cook bacon until half way done. Drain on paper towels. 

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)

Crack one egg in each cup. Bake at 400 for 20-25 minutes on baking sheet. Sprinkle with additional cheese, green onion and pepper.

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), cherry tomato halves, salt and pepper.

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One of our favorite gluten-free dishes--Inn on Randolph
Address: 411 Randolph Street
Napa, CA
Telephone: 707-257-2886
www.innonrandolph.com
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