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 large eggs

1½ cups cheddar cheese, shredded

1½ gallons mixed greens, dressed as desired

For polenta: Bring milk and heavy cream to a boil in a sauce pot. Stir in polenta; reduce heat to a simmer and continue cooking and stirring for 3-5 minutes or until polenta thickens. Remove from heat and stir in 2 cups sharp cheddar and ½ cup Parmesan.

Heat oven to 400°F. Cook bacon until brown and slightly crisp. Remove to cool.

For service: Coat 12 8-oz. ramekins with cooking spray. Line inside of each ramekin with 2 slices bacon (to act as a crust). Place a 6 oz. scoop of polenta in center of ramekin, pressing down to fill the bottom and hold bacon in place. Crack an egg on top of polenta; break the yolk. Sprinkle 2 Tbsp. shredded cheddar over egg.

Bake at 400°F for 12-15 minutes until puffed, browned and egg is thoroughly cooked and firm. Run paring knife around inside edge of ramekin; invert to remove. Serve over 2 cups dressed mixed greens.