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Cheesy Polenta Bowl with Curried Eggs

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Using curry to poach eggs adds a rich and unique flavor to this Cheesy Polenta Bowl. This recipe is incredibly satisfying and gluten free!

Cheesy Polenta Bowl

 2 strips of bacon, coarsley chopped
 2 cups vegetable broth
 ½ cup Colavita Instant Polenta
 1 cup shredded sharp cheddar cheese
 2 oz reduced fat cream cheese
 ¼ tsp kosher salt
 ¼ tsp freshly ground black pepper
 2 tsp Colavita White Wine Vinegar
 2 tsp curry powder
 4 large eggs
 minced chives or parsley for garnish
 additional shredded cheese if desired

In a large pan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but one tablespoon of the drippings.


In the same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in Colavita Polenta. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 5 minutes. Add the 1 cup of shredded cheddar and the cream cheese, salt and pepper; stir well. Cover and remove from heat.


Pour 2-3 inches water in a large saucepan or skillet with high sides. Stir in Colavita white wine vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each egg into a separate small bowl and one at a time slip eggs into water.


Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.


Meanwhile, divide polenta evenly among 4 bowls. Place 1 egg on top of each serving of polenta; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.


NOTE: You can substitute vegan bacon for pork bacon and a plant-based egg replacer instead of the eggs. Cook according to instructions on the package. For vegan eggs, simmer in the wine vinegar and curry mixture until warmed through.