Creamy herb polenta with crispy bacon, cherry tomatoes & fried eggs



600g Eskort Bacon Braai Stukkies, sliced into cubes

1L (4c) polenta

250ml (1c) milk

250ml (1c) cheddar cheese, grated

60ml (¼c) parsley, chopped

60ml (¼c) chives, chopped

60ml (¼c) olive oil

750ml (3c) cherry tomatoes, on the vine

45ml (3T) rosemary, chopped

5ml (1t) salt and freshly ground pepper

5 eggs


  • Preheat the oven to 200°C.
  • Place the Bacon Braai Stukkies on a greased baking sheet and cook for 30 minutes or until done.
  • Cook the polenta according to the package instructions.
  • Add the milk, cheddar cheese, parsley and chives and mix well. Remove from the heat.
  • Pour half the olive oil into a frying pan over medium heat.
  • Add the cherry tomatoes and sprinkle with rosemary, salt and pepper.
  • Fry until the tomatoes become tender and start to split, then remove from the pan.
  • Add the remaining olive oil and fry the eggs to your preference.
  • Serve the polenta topped with an egg and some crispy bacon and tomatoes.

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