Creamy Polenta with Egg, Arrabiata & Bacon

Polenta perfection! 🍳 Creamy, spicy, & smoky all in one bite. 🥓🔥😋

1. What to Know First:

Creamy Polenta with Egg, Arrabiata & Bacon is a symphony of flavors and textures. Silky polenta meets spicy arrabiata sauce, crispy bacon, and a perfectly runny egg, creating a comforting yet exciting dish.

2. Ingredients:

• 8 slices of thick cut bacon
• 2 oz. cream cheese
• 4 eggs
• fresh parsley for garnish
• 4 oz. goat cheese
• 1 tablespoon olive oil
• 1 cup polenta
• salt & black pepper

3. Cooking Guide:

Begin by preparing the creamy polenta according to package directions. Separately, craft a spicy arrabiata sauce with tomatoes, garlic, and chili flakes. Fry the bacon until crispy. Finally, fry or poach the eggs. Assemble everything together for a harmonious blend of flavors.

Step 1: Cook the polenta

Preheat the oven to 425°F (220°C). Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, whisking continuously until there are no lumps and it begins to thicken slightly. Reduce the heat to medium-low and allow the polenta to simmer for 30 minutes, stirring occasionally to keep it from sticking.

Step 2: Add cheese to the polenta

When the polenta has thickened and become tender, stir in the goat cheese and cream cheese. Stir until the cheeses are melted and fully incorporated into the polenta. Add salt and pepper to taste.

Step 3: Roast the bacon

Place the bacon on a parchment-lined baking sheet and place in the preheated oven on the middle rack. Roast for 15-18 minutes or until the bacon is golden and crisp. When it is done, remove it from the oven and place the bacon strips on a paper towel-lined plate. Set aside.

Step 4: Heat the marinara sauce

In a small saucepan or in the microwave, heat the marinara sauce until just simmering. Keep warm until you are ready to assemble your bowls.

Step 5: Fry the eggs

In a large non-stick skillet, heat the 1 tablespoon of olive oil over medium heat. If your pan is large enough, add the four eggs and allow them to cook until the whites are opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the eggs to continue cooking under the lid until the whites are set but the yolk is still runny. If your pan is small, fry the eggs in batches.

Step 6: Assemble the bowls

To assemble the bowls, spoon even amounts of polenta in each bowl. Top with a spoonful of the marinara, 1 egg, and 2 slices of bacon.

Step 8: Serve

Serve immediately.

4. Serving Suggestions

Serve the creamy polenta in a bowl, topped with arrabiata sauce, crispy bacon, and a perfectly cooked egg. Garnish with fresh parsley or basil. A glass of robust red wine complements this dish beautifully.

5. Nutrition

Serving size: 4 servings, Calories: 667kcal, Protein: 24g, Fat: 48g, Carbohydrates: 34g, Fiber: 1g, Sugar: 1g, Cholesterol: 239mg, Sodium: 884mg

6. One Last Bite:

This Creamy Polenta with Egg, Arrabiata & Bacon is a delightful dish that balances comfort and excitement. Perfect for a weekend brunch or a cozy dinner, it’s sure to impress!