On May 26, 10:48*am, Kate Connally <conna...@pitt.edu> wrote:
> Saturday - TJ's everything bagels with Philadelphia
> cream cheese shmears - sundried tomato and basil and
> spinach and artichoke. *TJ's sparkling pomegranate
> Sunday and Monday -
> BACON-WRAPPED EGGS WITH POLENTA
> 2 tablespoons butter
> 1/4 cup minced green onions
> 3 cups water
> 1 teaspoon salt
> 1 cup polenta (coarse cornmeal)
> 1/2 cup packed grated Parmesan cheese
> 1 tablespoon minced fresh thyme
> Baked Eggs:
> 20 thick slices applewood-smoked bacon
> 6 ounces extra-sharp white cheddar cheese, grated
> 6 ounces Gruyère cheese, grated
> 8 large eggs
> 1/4 cup thinly sliced green onions
> 1 teaspoon minced fresh thyme
> For polenta: *Melt butter in heavy medium saucepan over medium heat.
> Add green onions and stir until wilted, about 1 minute. *Add 3 cups
> water and salt; bring to boil. *Gradually whisk in polenta. *Bring to
> boil. *Reduce heat to low and simmer until thick and creamy, stirring
> occasionally, about 13 minutes. *Stir in cheese and thyme. *Season with
> salt and pepper. *Cool to lukewarm. *(Can be prepared 2 days ahead.
> Cover and refrigerate; polenta will become firm.) *For baked eggs: *Heat
> large skillet over medium heat. *Add bacon; fry until beginning to brown
> but still pliable, about 4 minutes. *Transfer bacon to paper towels to
> drain. *Line sides of eight 1 1/4-cup custard cups with 2 slices bacon
> each, forming collar. *Place 1/2 slice bacon on bottom of each cup.
> Divide polenta among cups, about generous 1/3 cup each. *Press polenta
> over bottom and up sides of bacon. *Mix cheeses in bowl. *Sprinkle ¼ cup
> cheese mixture over polenta in each cup. *(Can be prepared 2 hours
> ahead. *Let stand at room temperature.) *Preheat oven to 400F. *Crack 1
> egg into center of each cup. Sprinkle eggs with remaining cheese, green
> onions, thyme, and black pepper. *Transfer cups to rimmed baking sheet.
> * Bake until egg whites are almost set, about 20 minutes. *Let eggs
> stand at room temperature 5 minutes (eggs will continue to cook). *Run
> small sharp knife around edge of cups; tilt cups, and slide bacon,
> polenta, and egg onto plates and serve. *Makes 8 servings. *Make the
> polenta a couple of days ahead, then assemble each serving an hour or so
> before guests arrive. *(Bon Appétit, April 2005)
> I didn't follow the recipe exactly. *First I used about 1/2
> the amount of salt in the polenta and it turned out to be too
> much. *Next time, if there is a next time, I will use no salt
> in the polenta. *There is more than enough from the parmesan
> cheese. *Also, I didn't like the idea of green onions in this
> so I substituted 3 cloves minced garlic which I sauted briefly
> in the butter as they did for the green onions.
> I also used only 2 slices of TJ's applewood smoked bacon - 1 and
> 1/2 slices to line the sides of the ramekins and 1/2 slice for the
> I used much more than the suggested 1/3 cup of polenta to line
> the ramekins. *Probably closed to 2/3 cup.
> I used a Sargento 4-cheese mix of shredded cheese in place of
> the gruyere and the white cheddar as I had that already and
> besides gruyere is *way* expensive. *This worked fine.
> They turned out well. *I only made 4 instead of 8 which was
> what I intended in the first place. *I had a little polenta
> left over and am saving it for something else.
> I had one ramekin each day and have 2 saved for next weekend.
> I had Marburger Dairy whole milk buttermilk with the polenta
> and eggs. *Yum!
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
Sounds great, Kate!
Two questions and one comment:
Do you use gruyere for onion soup?
What would you buy if you couldn't find/afford gruyere?
Philly has a spinach and artichoke spreadable cream cheese that's
Lynn in Fargo
Lilacs are blooming - the whole damn town smells wonderful!