Categories: Breakfast

Ingredients

• 4oz. chopped pancetta
• 1 cup fresh corn kernels (3 large ears)
• 1 cup halved cherry tomatoes
• 5 cups whole milk
• 1 cup instant polenta
• 3 tbsp. butter
• 4 poached eggs
• 2 tbsp. sliced fresh basil
• Olive oil, for drizzling

Directions

1. In a skillet, cook pancetta over medium-high heat, stirring often, until fat begins to render, about 4 minutes. Add corn and tomatoes. Cook until pancetta is crisp, about 4 minutes. In a saucepan, bring milk to a boil. Slowly whisk in polenta over medium heat until creamy, 3 minutes. Whisk in butter; season. Divide polenta among bowls. Top with corn mixture, eggs and basil. Drizzle with oil.

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