Bacon, Egg, and Cheese Polenta
1 cup cornmeal
4 cups water
About 4 oz. Boursin, plus more for crumbling
2 tablespoons butter
½ cup Parmesan cheese
Salt and freshly cracked black pepper to taste
1. Combine the cornmeal and water in a large saucepan over medium-high heat and whisk until combined. Cook until polenta is thickened, about 15-20 minutes, whisking together regularly.
2. While polenta is cooking, fry up as much bacon as you’d like and set aside. Roughly chop bacon.
3. Once polenta is thick, remove from heat. Whisk in the butter, Boursin, and Parmesan. Season to taste with salt and pepper.
4. Fry up as many eggs as you’d like. Top a pile of polenta with additional cheese, bacon, and a fried egg. Eat immediately.