Switch up your breakfast routine with these incredible Breakfast Polenta Bowls! Creamy polenta topped with crispy bacon, sautéed onions and bell pepper with a crispy-edged fried egg to finish it off.
I have so much love for polenta
It may sound strange but I can’t quite quit it. I want it for dinner. Or to sit on the couch and spoon it straight from the pan and into my mouth. And now I will forever crave it for breakfast. Basically all day everyday.
So I ate both of these bowls. I’m not proud but I was blissfully full. Full of creamy polenta, topped with sautéed green bell pepper and onions, crispy bacon lardons THEN (big gasp) a crispy-edged fried egg tops it off. And then you attack it with a spoon.
That drippy yolk kills me. Kills me.
To Make These Breakfast Polenta Bowls You Will Need:
- red onion
- green pepper
- kosher salt
- kosher salt
- black pepper
- parsley or green onions for garnish
- red pepper flakes – optional
Start by tossing the bacon into a cold cast iron skillet and heat over medium.
Cook, stirring every so often until crispy and gloriously perfect.
Scoop the bacon pieces out with a slotted spoon and onto a paper towel lined plate.
Drain off all but a tablespoon of bacon fat. (Save that fat for frying the eggs!!!)
Toss in the diced onion…
…the diced green bell pepper…
…plus a pinch of kosher salt. Cook stirring until the vegetables are soft and tender.
Transfer those to a medium bowl…
Add in the crisp bacon pieces and stir to combine.
Pour two cups of milk into a medium sauce pan.
Add in a cup of broth, place on the stove top heat over high.
In the meantime, measure out 3/4 teaspoon of salt and 1/8 teaspoon black pepper.
Once teeny tiny bubble start to gather on the top of the milk/broth combo… it’s about to come to a boil.
Reduce the temp to medium or medium-low and pour in the polenta, salt and pepper while whisking.
Continue to whisk, dodging the bubbling hot polenta, until the milk has been absorbed and the mixture is lusciously creamy. Keep on low and stir to keep the polenta loose.
The skillet should still be warm from the vegetables, so just heat it back up to medium and add in the bacon fat you saved from earlier. Crack in as many eggs you need or that can fit in the pan and cook according to your preference.
Divide the polenta by spooning it into bowls. Top with bacon/pepper mixture and a crispy edged fried egg.
Sometimes I like to sprinkle my eggs with salt, cracked black pepper and red pepper flakes for a smidgen of heat.
Then I go in for the kill, armed with a fork and enjoy every blessed bite and in this case, every bowl too! And the breakfast polenta bowls leftovers are just as fab the next day.
Oh and this isn’t the last of polenta in breakfast form. I guarantee it.
Breakfast Polenta Bowls
- 6 slices thick cut applewood bacon, sliced into 1/2 inch pieces
- 1/2 cup finely diced red onion
- 1/3 cup finely diced green pepper
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 cup coarse ground yellow polenta, or grits
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 large eggs
- red pepper flakes
- Place bacon pieces in a 10-inch cast iron skillet and heat over medium. Stir occasionally until the fat has rendered out and bacon is crispy. Use a slotted spoon to transfer to a paper towel lined plate.
- Drain off all but 1 tablespoon of fat, reserving remaining fat for later. Add onions and peppers to skillet, season with 1 pinch of salt and stir to coat in the fat. Sauté until soft and tender. Transfer to a small clean bowl, add in the crispy bacon pieces and stir to combine.
- In a medium-size saucepan add milk and broth, heat on high until bubbles just start to form at the top. Whisk in polenta, salt and pepper. Continue to whisk until liquids have been absorbed and the polenta is creamy. Keep on low heat, stirring occasionally to keep it loose.
- In the meantime, add remaining bacon fat into skillet and heat over medium. Crack in eggs, cook according to preference. Season cooked eggs with salt, pepper and chili flakes.
- Spoon polenta into bowls, top with bacon/pepper mixture, top with a fried egg and torn parsley leaves. Serve immediately.
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