Creamy Polenta with Egg, Arrabiata & Bacon

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare the Polenta:
    • In a medium saucepan, bring 4 cups of water to a boil.
    • Slowly whisk in the polenta, continuously whisking until there are no lumps and the mixture begins to thicken slightly.
    • Reduce the heat to medium-low and let the polenta simmer for 30 minutes, stirring occasionally to prevent sticking.
  3. Add Cheeses to Polenta:
    • Once the polenta has thickened and become tender, stir in the goat cheese and cream cheese.
    • Mix until the cheeses are melted and fully incorporated.
    • Season with salt and pepper to taste.
  4. Roast the Bacon:
    • Place the bacon strips on a parchment-lined baking sheet.
    • Roast in the preheated oven on the middle rack for 15-18 minutes, or until the bacon is golden and crisp.
    • Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Set aside.
  5. Heat the Marinara Sauce:
    • In a small saucepan or microwave, heat the marinara sauce until just simmering.
    • Keep warm until ready to assemble the bowls.
  6. Cook the Eggs:
    • In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
    • If the skillet is large enough, crack all four eggs into the pan, cooking until the whites are opaque but still slightly runny on top.
    • Cover the pan with a lid and turn off the heat, allowing the eggs to finish cooking under the lid until the whites are set but the yolks remain runny.
    • If your pan is small, fry the eggs in batches.
  7. Assemble the Bowls:
    • Spoon equal amounts of polenta into each bowl.
    • Top with a spoonful of marinara sauce, one egg, and two slices of bacon.
    • Garnish with chopped thyme or parsley leaves.
  8. Serve:
    • Serve the bowls immediately and enjoy!
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Ingredients:

Adjust Servings
8slices bacon thick cut
2oz cream cheese
4 eggs
4servings parsley fresh, for garnish
4oz goat cheese
1tablespoon olive oil
1cup polenta
4servings salt & pepper black

Directions

1.
Preheat the Oven
Preheat your oven to 425°F (220°C).
Mark as complete
2.
Prepare the Polenta
1. In a medium saucepan, bring 4 cups of water to a boil. | 2. Slowly whisk in the polenta, continuously whisking until there are no lumps and the mixture begins to thicken slightly. | 3. Reduce the heat to medium-low and let the polenta simmer for 30 minutes, stirring occasionally to prevent sticking.
Mark as complete
3.
Add Cheeses to Polenta
1. Once the polenta has thickened and become tender, stir in the goat cheese and cream cheese. | 2. Mix until the cheeses are melted and fully incorporated. | 3. Season with salt and pepper to taste.
Mark as complete
4.
Roast the Bacon
1. Place the bacon strips on a parchment-lined baking sheet. | 2. Roast in the preheated oven on the middle rack for 15-18 minutes, or until the bacon is golden and crisp. | 3. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Set aside
Mark as complete
5.
Heat the Marinara Sauce
1. In a small saucepan or microwave, heat the marinara sauce until just simmering. | 2. Keep warm until ready to assemble the bowls.
Mark as complete
6.
Cook the Eggs
1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. | 2. If the skillet is large enough, crack all four eggs into the pan, cooking until the whites are opaque but still slightly runny on top. | 3. Cover the pan with a lid and turn off the heat, allowing the eggs to finish cooking under the lid until the whites are set but the yolks remain runny. | 4. If your pan is small, fry the eggs in batches.
Mark as complete
7.
Assemble the Bowls
1. Spoon equal amounts of polenta into each bowl. | 2. Top with a spoonful of marinara sauce, one egg, and two slices of bacon. | 3. Garnish with chopped thyme or parsley leaves.
Mark as complete
8.
Serve
Serve the bowls immediately and enjoy!
Mark as complete

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