The inspiration for this recipe came from a book of Country Inn recipes and from a now closed country inn in Virginia. I’ve modified the recipe quite a bit, so I’m comfortable calling it my own. This dish is not just tasty, but always elicits a chorus of ooh’s when we serve it because the appearance is unique.
- 3 cups chicken broth
- 1 cup polenta - coarse ground corn meal
- 1/4 cup of white wine
- 1/4 cup of grated parmesan cheese
- 4 cooked sliced strips of bacon
- 1/2 oz grated cheddar cheese
- 2 slices of tomato
- 2 slices of avacado
- 3 eggs
- 1 tbsp of any kind of milk
- chopped fresh herbs - I like winter savory, chives and thyme
- salt, pepper and aleppo pepper to taste
This dish rests on a polenta square. Start by making the polenta - bring to a boil the chicken broth. Add in the polenta and stir while cooking for 6 minutes. At the end, stir in the wine and parmesan cheese. Remove from the heat and spread onto a 9" by 15" rimmed baking sheet. Put into the freezer for 30 minutes. Remove from the freezer and cut into 15 ea 3" x 3" squares. At this point, the squares can be frozen for later use or used immediately.
Cook the bacon, drain and crumble. Distribute into 8 oz circular ramekins. Distribute the grated cheddar cheese over the bacon crumbles. Slice the tomato and avocado. Saute the polenta squares (one per serving) in 1 tsp of oil until browned slightly on each side.
When you are ready to serve, stir together the eggs, milk, herbs and spices. Soft scramble in a frying pan. distribute over the bacon and cheese in the ramekins. Microwave the remekins for ~30 seconds per ramekin.
Plate the dish, starting with a square of sauted polenta. top with a slice of avocado, Invert the ramekin over the stack and remove the ramekin leaving the eggs, cheese and bacon on top. Sprinkle some chopped parsley over the stack and serve.