Savory Bacon Parmesan Breakfast Polenta

I've been obsessed with polenta lately. It takes just minutes to make and comes out so creamy and delicious. Plus, it's fun to experiment with sweet and savory toppings, like this breakfast version with parmesan, crispy bacon crumble and a fried egg.

Serves 4

Ingredients:
3 cups water
1 tsp salt
1 cup corn grits/polenta
1 tsp butter
1 tbsp grated parmesan cheese 
6 strips of bacon, cooked and chopped
4 eggs
​Olive oil

Directions:

1. Bring the water and salt to a boil in a medium pot. Slowly add polenta while whisking quickly and reduce heat to low.
2. Cook for about 5 minutes, whisking occasionally, until liquid is absorbed and grits are creamy.
3. Turn off heat, cover and let stand for 2 minutes. Stir in the butter.
4. Meanwhile, heat up a pan and coat with olive oil. Crack the eggs into a bowl, making sure to keep the yolks intact. Add the eggs to the pan and cover for a few minutes until the eggs are as done as you like them with a runny yolk.
5. Scoop a quarter of the polenta onto a plate, sprinkle as much parmesan as you want, top with chopped bacon and a fried egg. Repeat for the remaining.