Servings:
6 servings
Ingredients
- 6 cup milk
- 2 cup water
- 2 cup instant polenta
- 1 cup mascarpone
- 1/4 stick butter to grease baking pan
- 1 cup parmesan cheese
- 6 cup whole eggs
- 6 slice crisp bacon, chopped into bits
Preparation
Baking Directions:
To make the polenta, heat the milk and water in a large pot and bring to a boil.
While the water is simmering, slowly add the polenta.
Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed.
Remove from heat and stir in the mascarpone.
Preheat oven to 350°F.
Pour polenta into greased 9 x 13-inch baking dish.
Using the back of a ladle, make deep depressions in the polenta.
Crack open the eggs and place one in each well, season each egg with salt and pepper, and top the entire dish with parmesan cheese.
Bake until the egg whites are firm and the yolks are cooked according to how you like them or bake approximately 10 to 15 minutes.
Remove from oven, sprinkle with bacon, and serve.
