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