Poached Eggs with White Corn Polenta

Either a breakfast or a light dinner, this dish uses white cornmeal for a creamy polenta. If you can find it, use imported Italian white polenta since the grain is very fine, resulting in a soft texture. Make an extra batch of salsa as topping for bruschetta.

Yield: 4 servings

Ingredients

• Salsa:
• 1/3  cup  chopped bottled roasted red bell peppers
• 1  tablespoon  chopped fresh basil
• 1/2  teaspoon  extravirgin olive oil
• 1/8  teaspoon  salt
• 1  large plum tomato, seeded and diced (about 1/3 cup)
• 
  Polenta:
• 4  cups  water
• 1 1/2  cups  frozen white corn kernels, thawed
• 1  cup  white cornmeal or dry polenta
• 1/2  teaspoon  salt, divided
• 3  tablespoons  grated fresh Parmesan cheese
• 1  teaspoon  butter
• 1/4  teaspoon  freshly ground black pepper
• 
  Eggs:
• 4  large eggs
• Cooking spray
• 
  Remaining ingredient:
• 2  slices bacon, cooked and crumbled

Preparation

To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.

To prepare polenta, bring water to a boil in a medium saucepan. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.

To prepare eggs, while polenta cooks, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water; carefully remove eggs from custard cups.

Spoon about 1 cup polenta onto each of 4 plates; top each serving with about 3 tablespoons salsa and 1 poached egg. Sprinkle evenly with bacon.

Nutritional Information

Calories:

307 (30% from fat)

Fat:

10.3g (sat 3.4g,mono 4g,poly 1.6g)

Protein:

14.2g

Carbohydrate:

40.5g

Fiber:

4.6g

Cholesterol:

221mg

Iron:

1.9mg

Sodium:

664mg

Calcium:

78mg