Pesto Polenta with Crispy Kale, Bacon, and Egg

Ingredients

• 1 cup basil
• 2 garlic cloves
• 2 Tbsp pine nuts
• ⅓ cup + 1 Tbsp extra-virgin olive oil, divided
• 3 cups kale, ribs removed and chopped
• 6 cups water
• 1 cup milk
• ½ tsp salt
• 1 ½ cup cornmeal
• 6 strips bacon, cooked crispy
• 3 Tbsp unsalted butter, divided
• ¼ cup parmesan cheese, plus more for serving
• 6 large eggs

Instructions

• Preheat oven to 350 degrees.
• Add basil, garlic, and pine nuts to a blender or food processor and process until coarsely chopped.
• Add ⅓ cup of the olive oil to blender and process until fully incorporated. Set aside.
• Spread kale on a baking sheet and drizzle with remaining 1 Tbsp olive oil. Pop in the oven and bake for 15-20 minutes until kale crisps up.
• While kale is baking, bring water, milk, and salt to a simmer in a large saucepan.
• Slowly whisk cornmeal into saucepan and bring heat down to low. Whisk vigorously every few minutes. Continue to cook and whisk for about 20-30 minutes, until polenta thickens and is tender.
• When polenta is done cooking, stir in 1 Tbsp butter, parmesan cheese, and pesto.
• In a large non-stick skillet over medium heat or in two separate skillets, melt remaining 2 Tbsp butter. Add eggs to pan and cook for 2-3 minutes or until whites are just set around edges.
• Spoon polenta into four bowls. Place a layer of crispy kale on top of the polenta and top with a fried egg. Crumble bacon and sprinkle on top. Add additional parmesan cheese, salt, and pepper if desired.

Notes

• If you don’t want to make your own pesto, you can use store-bought. Note that it will likely be saltier than homemade and adjust additional salt and parmesan cheeses added to polenta accordingly.