Prep: 15 minutes plus standing
Bake: 40 minutes • Serves: 8
8 slices PICS smoked bacon, cut crosswise into 1/2-inch pieces
2 cans (14 ounces each) PICS less-sodium chicken broth
1 cup PICS whole milk
2 tablespoons PICS unsalted butter
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1-3/4 cups yellow cornmeal
1 package (8 ounces) shredded reduced fat sharp Cheddar cheese
5 green onions, thinly sliced
2 PICS roasted red peppers, chopped (1-1/2 cups)
8 PICS large eggs
1. Preheat oven to 325°; spray 13 x 9-inch baking dish with cooking spray. In large saucepot, cook bacon over medium-high heat 4 minutes or until bacon is crisp, stirring frequently. Discard all but 1 tablespoon drippings.
2. In same saucepot, heat broth, milk, butter, thyme, salt and pepper to a boil over medium-high heat. Gradually whisk in cornmeal until incorporated; reduce heat to medium-low and cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese, onions and roasted red peppers.
3. Spread polenta mixture in prepared dish. With back of large spoon, make 8 evenly spaced wells in polenta mixture; bake 15 minutes.
4. Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup, and slowly slide into wells; cover with aluminum foil and bake 25 minutes or to desired doneness. Remove from oven; let stand 5 minutes. Cut into 8 squares.
Approximate nutritional values per serving (1 square):
402 Calories, 20g Fat (8g Saturated), 227mg Cholesterol, 893mg Sodium,
35g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 22g Protein