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.
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
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Christina is a Los Angeles-based writer, photographer and marketing maven.