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  • 8 slices smoked bacon (about ½ pound), cut crosswise into ½ inch pieces
  • 2 cans (14 ounces each) less-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ¾ cups yellow cornmeal
  • 1 package (8 ounces) shredded reduced fat sharp Cheddar cheese (2 cups)
  • 5 green onions, thinly sliced
  • 2 roasted red peppers, chopped (1½ cups)
  • Nonstick cooking spray
  • 8 large eggs


  1. Preheat oven to 325°. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until bacon is crisp, stirring frequently. Discard most bacon fat.
  2. Into same saucepot, add broth, milk, butter, thyme, salt and pepper; heat to boiling over medium-high heat. Gradually whisk in cornmeal until incorporated; reduce heat to medium-low and cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese, onions and roasted red peppers.
  3. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Evenly spread polenta mixture in prepared dish. With back of large spoon, make 8 evenly spaced wells in polenta mixture. Bake 15 minutes.
  4. Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into wells. Cover with aluminum foil; bake 15 to 18 minutes longer or to desired doneness. Remove from oven; let stand 5 minutes. To serve, cut into squares.

  • 356 Calories
  • 18g Fat (9g Saturated)
  • 224mg Cholesterol
  • 1752mg Sodium
  • 26g Carbohydrates
  • 3g Fiber,
  • 21g Protein