Poached Eggs with White Corn Polenta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 2 slices bacon crumbled cooked
• 1.5 cups corn kernels white frozen thawed
• 1 cup cornmeal white dry
• 4 large eggs 
• 0.5 teaspoon olive oil extravirgin
• 1 tablespoon basil fresh chopped
• 3 tablespoons parmesan fresh grated
• 0.3 cup plum tomatoes diced seeded
• 0.3 cup roasted peppers red chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt divided
• 4 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. To prepare salsa, combine bell pepper, basil, oil, 1/8 teaspoon salt, and tomato; set aside.
2. To prepare polenta, bring water to a boil in a medium saucepan.
3. Add corn, cornmeal, and 1/4 teaspoon salt. Cook 2 minutes or until cornmeal mixture returns to a boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining 1/4 teaspoon salt, Parmesan cheese, butter, and black pepper. Cover and keep warm.
4. To prepare eggs, while polenta cooks, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray.
5. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes.
6. Remove custard cups from water; carefully remove eggs from custard cups.
7. Spoon about 1 cup polenta onto each of 4 plates; top each serving with about 3 tablespoons salsa and 1 poached egg.
8. Sprinkle evenly with bacon.