Cheesy Polenta Bowl with Bacon, Fried Egg & Tomato-Spinach Salad

Ingredients

• 5 oz baby spinach (Skip washing if pre-washed)
• 4 slices bacon (Medium diced)
• 8 oz cheddar cheese (From an 8 oz block; coarsely grated)
• 12 fl oz chicken or vegetable broth
• 2 eggs
• 0.5 pint grape tomatoes (Halved)
• 0.5 small bunch green onions (Trimmed and thinly sliced crosswise; reserve half for serving)
• 0.5 cup polenta (cornmeal)
• 0.5 tbsp apple cider vinegar
• 0.31 tsp black pepper (Use part in the dressing and part to season the eggs, as directed)
• 1 tsp Dijon mustard
• 2 tsp extra virgin olive oil
• 0.25 tsp Italian seasoning (Used with the polenta and dressing according to the source instructions)
• 0.5 tsp pure maple syrup
• 0.5 tsp salt (Use to season the eggs and polenta as directed)
• 0.5 tsp smoked paprika (Added with the cheese and other spices to the polenta)

Steps

1. 1

   In a small saucepan, bring the broth to a boil over high heat. Once boiling, reduce the heat to low and gradually add the polenta in a thin, steady stream while whisking continuously until incorporated.

2. 2

   Cover the saucepan and cook the polenta, stirring occasionally, until it is soft and creamy, about 15–25 minutes.

3. 3

   Meanwhile, preheat a skillet over medium heat.

4. 4

   While the skillet heats, medium-dice the bacon.

5. 5

   When the skillet is hot, add the bacon and cook, stirring occasionally, until crispy, about 4–5 minutes.

6. 6

   Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Reserve the skillet and its drippings for cooking the eggs.

7. 7

   Meanwhile, wash and dry the fresh produce. Skip washing the spinach if it came pre-washed.

8. 8

   On a clean cutting board, trim the green onions and cut them crosswise into thin pieces.

9. 9

   Place half of the sliced green onions in a medium bowl. Add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and spices, then stir to make the dressing. Reserve the remaining green onions for serving.

10. 10

    Halve the grape tomatoes, add them to the bowl with the dressing, and set aside.

11. 11

    Coarsely grate the cheddar cheese.

12. 12

    When the polenta has about 5 minutes of cooking time remaining, return the skillet with its drippings to medium heat. Gently crack the eggs into the skillet and cook until the tops of the whites are set but the yolks remain runny, about 4 minutes.

13. 13

    Remove the skillet from the heat and season the fried eggs with salt and pepper.

14. 14

    When the polenta is soft and creamy, add the grated cheese and the spices to the saucepan, then stir until combined. If the polenta is too firm, add hot water 1 tablespoon at a time until it reaches the desired consistency. Remove from the heat.

15. 15

    Add the spinach to the bowl with the dressed tomatoes and toss to combine the salad.

16. 16

    Divide the polenta between two bowls. Top each bowl with crispy bacon, a fried egg, and the reserved green onions. Serve the tomato-spinach salad on the side.

Notes

The source instructs reserving the bacon skillet and its drippings for frying the eggs. The amount of hot water for adjusting the polenta consistency is not specified; add it only as needed, 1 tablespoon at a time.

Nutrition per serving

• main
• 30-minute
• one-pan
• vegetarian-option
• high-protein
• comfort-food