Pesto Polenta with Crispy Kale, Bacon, and Egg
Breakfast or dinner?? This deliciously creamy Pesto Polenta can be served any time of the day! The ultimate comfort food, it's made with homemade pesto and parmesan cheese and is topped with crispy kale, crumbled bacon, and a fried egg.
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Makes: 6 servings
Ingredients
- 1 cup basil
- 2 garlic cloves
- 2 Tbsp pine nuts
- ⅓ cup + 1 Tbsp extra-virgin olive oil, divided
- 3 cups kale, ribs removed and chopped
- 6 cups water
- 1 cup milk
- ½ tsp salt
- 1 ½ cup cornmeal
- 6 strips bacon, cooked crispy
- 3 Tbsp unsalted butter, divided
- ¼ cup parmesan cheese, plus more for serving
- 6 large eggs
Instructions
- Preheat oven to 350 degrees.
- Add basil, garlic, and pine nuts to a blender or food processor and process until coarsely chopped.
- Add ⅓ cup of the olive oil to blender and process until fully incorporated. Set aside.
- Spread kale on a baking sheet and drizzle with remaining 1 Tbsp olive oil. Pop in the oven and bake for 15-20 minutes until kale crisps up.
- While kale is baking, bring water, milk, and salt to a simmer in a large saucepan.
- Slowly whisk cornmeal into saucepan and bring heat down to low. Whisk vigorously every few minutes. Continue to cook and whisk for about 20-30 minutes, until polenta thickens and is tender.
- When polenta is done cooking, stir in 1 Tbsp butter, parmesan cheese, and pesto.
- In a large non-stick skillet over medium heat or in two separate skillets, melt remaining 2 Tbsp butter. Add eggs to pan and cook for 2-3 minutes or until whites are just set around edges.
- Spoon polenta into four bowls. Place a layer of crispy kale on top of the polenta and top with a fried egg. Crumble bacon and sprinkle on top. Add additional parmesan cheese, salt, and pepper if desired.
Notes
- If you don't want to make your own pesto, you can use store-bought. Note that it will likely be saltier than homemade and adjust additional salt and parmesan cheeses added to polenta accordingly.
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