Breakfast Polenta Bowls

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.

Course Breakfast & Brunch

Cuisine American

Keyword bacon, eggs, fried eggs, grits, polenta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 451

Author Laurie McNamara

Ingredients

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

Instructions

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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