Sometimes you want a bowl of comfort for breakfast and what’s more, you want it savory. None of that creamy oatmeal drizzled with maple syrup and topped with brown sugar nonsense. Nope, none of that. Though that can be nice too, I’m never one to knock sugar… But sometimes, what you’d rather have is a bit more cheesy, salty, and hey, maybe topped with a bit of bacon. Yes, that sounds nice.
There is nothing quite like a hot bowl of polenta for breakfast, brunch, or really even dinner. Polenta, that slightly coarser cousin to grits, is a bowl full of body, of rich carbs swirled together with cheese and butter. Topped off with a few slices of bacon and a fried egg, it is the perfect thing to start a day or greet you at the end of one.
To add to the wonder—as if bacon, eggs, and cheese could get any better—polenta practically makes itself. Cornmeal, water, and just a dab of attention results in a beautiful polenta. After that, any and all cheese can be added. Polenta is a great vessel for all the leftover bits of cheese you may have lying around and while I went with the classic brunch trio, you can really top polenta with anything. Leftover greens, garlic, a swirl of crème fraiche, anything goes. Consider a bowl of polenta like a blank pizza crust—anything can be piled high on top. Except this time around, there is no dough to roll. Bellissima.
Recipe on the following page.