9
Breakfast Polenta Bowls
START TO FINISH: 20 MIN
4 oz. chopped pancetta • 1 cup fresh
corn kernels (from 3 large ears) • 1 cup
halved cherry tomatoes (about 10 oz.)
- 5 cups whole milk • 1 cup instant
polenta • 3 tbsp. butter • 4 poached
eggs • 2 tbsp. sliced fresh basil
- EVOO, for drizzling
In skillet, cook pancetta over
medium-high heat, stirring
often, until fat begins to render,
about 4 minutes. Add corn and
tomatoes. Cook until pancetta
is crisp, about 4 minutes. In
saucepan, bring milk to boil. Slowly
whisk in polenta over medium heat
until creamy, 3 minutes. Whisk
in butter; season. Divide polenta
among bowls. Top with corn
mixture, eggs, and basil. Drizzle
with oil. Serves 4.
28 RACHAELRAYMAG.COM | SEPTEMBER 2019
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