Poached Eggs with White Corn Polenta

Poached Eggs with White Corn Polenta(Adapted from CL)

4 cups water
1 1/2 cups frozen white corn kernels, thawed
1 cup white cornmeal or dry polenta
1/2 teaspoon salt, divided
3 tablespoons grated fresh Parmesan cheese
2 teaspoons butter
1/4 teaspoon freshly ground black pepper
4 large eggs
2 slices center-cut bacon, cooked and crumbled

In a medium saucepan, bring water to a boil. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low and cook about 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Remove from heat and keep warm

Fill a large wide saucepan about 1/2 to 2/3 full of water and add a splash of vinegar. Bring to a boil. Reduce heat to medium. Break 1 egg at a time into a small heat-safe bowl. Carefully tip bowl into water, letting egg slide into the water. Cover the yolk with some of the egg white by using a spoon. Repeat with remaining 3 eggs. Remove and drain when they are done to your liking.

Top each plate with about 1 cup polenta and 1 poached egg. Add some fresh salsa if desired. Sprinkle each plate evenly with bacon.

Serves 4