Recipe By:
Anna Maria de Freitas
Courtesy of Sustainable Table ®

Description:
Chef Anna Maria de Freitas serves these savory bacon polenta wraps for breakfast at her bed-and-breakfasts in the San Juan Islands, Washington.  Use local bacon and eggs for added flavor!

Ingredients:
1 c. organic polenta (cornmeal)
6 slices local and/or organic lean bacon
½ c. Parmesan cheese
6 local, free-range eggs
1 tsp. fresh thyme
2 c. water
½ tsp. sea salt
Fresh thyme sprigs

Directions:
Preheat oven to 350 degrees. Bring water and salt to a boil on stovetop.
sauté bacon until flexible.
Add polenta to water, stirring until thick. Remove from heat.
Add cheese and fresh thyme.
Spray 6 small ramekins with non-stick cooking spray. Line with bacon and place a cut piece on the bottom.
Spoon in the polenta, leaving room for egg.
Crack egg on top and bake for 15 minutes until egg is done.
Run a knife around the edge and invert onto serving dish or bowl. Garnish with a sprig of fresh thyme.

Notes:
Anna Maria de Freitas. More recipes at www.harrisonhousesuites.com