Oven Baked Cheddar Bacon Polenta Gluten Free Food

OVEN BAKED CHEDDAR BACON POLENTA {GLUTEN FREE}

Steps:

• Adjust your oven racks so there is only 1 rack and it is in the lower middle of your oven
• Preheat the oven to 350F and set the water in the kettle to boil
• Cook the bacon in the skillet until crispy around the edges. Remove from pan and let sit on paper towel lined plate to soak up the grease.
• Meanwhile, beat the eggs in a large mixing bowl and whisk in the milk, grits, 1/3 cup of the cheese, and salt & pepper to taste. Fold in the bacon. Pour into a greased 9x13" casserole dish.
• Once the oven is preheated and water is boiling, you will need to carefully add all the water into the casserole dish and whisk to distribute. (I found the easiest way to do this was to add the water with the casserole dish already in the oven--which is why you should adjust your oven racks to give you space). The casserole dish will be very full and it is important to use boiling water. I included pictures and more safety tips in the post above.
• Once combined, bake uncovered for 20 minutes.
• Whisk thoroughly again (I did this step in the oven as well) being sure to move the polenta around the pan for even baking.
• Bake for another 15 minutes and stir it again (this time, use a spatula to ensure you're scraping the bottom.)
• Let bake another 10-20 minutes until set and golden brown (an inserted knife comes out clean).
• Remove from oven and sprinkle with remaining cheddar. Cut into 12 even squares and serve.

OVEN GRILLED BACON CHEDDAR SANDWICHES

Steps:

• 1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
• 2. Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered side up.
• 3. Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 more minutes. Serve immediately.

POLENTA AND BACON WITH FONTINA

Steps:

• Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
• Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.

BACON-WRAPPED EGGS WITH POLENTA

Steps:

• For polenta:.
• Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
• For baked eggs:.
• Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
• Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 400°F Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
• Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.