(turkey) bacon-wrapped eggs in polenta cups

I love breakfasts and brunch. It's probably my favorite meal of the day. Unfortunately, we're usually eating cereal or toast most mornings because there is no time for something more fancy like this. Plus, it's more labor intensive and if I haven't had my morning cup of joe, it could be dangerous :)

Thus, the hubby made these and they were fully enjoyed. He used turkey bacon but next time, I'd recommend pork bacon. I found that the turkey bacon turned out way too rock hard. Not so enjoyable. But overall, tasty and beautiful presentation.

...

(turkey) bacon-wrapped eggs in polenta cups
serves 8

Polenta:
2 tablespoons margarine or butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup cornmeal
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh thyme

Baked eggs:
turkey bacon or regular bacon for each polenta cup
6 ounces cheese of your choice: I used old cheddar cheese
8 large eggs
1/4 cup thinly sliced green onions

For Polenta: Melt butter in saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in cornmeal. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in parmeson cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.) Form into little cups.

For bacon and baked eggs: Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly.

Preheat oven to 400°F. Place polenta cups on baking sheet. Sprinkle cheese into each cup. Crack 1 egg into center of each cup. Sprinkle eggs with black pepper. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Adapted recipe Bacon-wrapped eggs with polenta