Recipes
Bacon-Wrapped Baked Eggs with Polenta

Bacon-Wrapped Baked Eggs with Polenta

From: Chef Michael Henry Moorman, M. Henry, Chicago. Yield: 12 servings.

6 cups whole milk

1 cup heavy cream

2 cups dry polenta (cornmeal)

2 cups sharp cheddar cheese, shredded

½ cup Parmesan cheese, grated

2 Tbsp. fresh chopped thyme

½ tsp. salt

24 slices applewood bacon

12

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TAGS: Food & Drink