Polenta, the thick meal ground from corn, is a great gluten free alternative to wheat based staples like pasta and bread. Here quick cooking instant polenta is served with grilled bacon, tomato and boiled eggs for an easy and satisfying spin on a breakfast favourite.
Ingredients (serves 4)
1 cup milk
4 cups vegetable or chicken stock (or even water, at a pinch)
1 cup instant polenta
4 large eggs (or more if you like!)
4 rashers bacon
1 large tomato, quartered & seasoned
100 g rocket
sea salt & freshly ground black pepper
tomato chutney, to serve
extra virgin olive oil, to serve
1. To make the polenta bring milk, stock and seasoning to the boil in a high sided medium-size saucepan. Reduce heat to lowest setting and add polenta in a steady stream, stirring constantly with a wooden spoon. Continue cooking for another 2 or 3 minutes, stirring all the while, until polenta pulls away from the sides of the pot and the texture is no longer gritty. Divide among 4 bowls and keep warm in a low oven.
2. Meanwhile, place eggs in a small saucepan of cold water. Bring to the boil over a high heat then immediately remove pan from heat and allow to sit for 7 minutes before draining and cooling in a bowl of cold water.
3. Grill bacon and tomatoes on a wire rack beneath a medium heat for about 4 minutes; turn bacon and grill the other side for 2 minutes, or until done to your liking.
3. To serve, add a peeled, halved egg, a rasher of bacon, a wedge of tomato, some rocket and chutney to each bowl of polenta. Drizzle with olive oil, season and serve.