Creamy Herb Polenta with Crispy Bacon, Cherry Tomatoes & Fried Eggs

Creamy Herb Polenta with Crispy Bacon, Cherry Tomatoes & Fried Eggs

Prep Time


Cook Time


Total Time





  • 600g Eskort Bacon Braai Stukkies, sliced into cubes
  • 1L (4 cups) cooked polenta
  • 250ml (1 cup) milk
  • 250ml (1 cup) cheddar cheese, grated
  • 60ml (¼ cup) parsley, chopped
  • 60ml (¼ cup) chives, chopped
  • 750ml (3 cups) cherry tomatoes, on the vine
  • 45ml (3 tbsp) rosemary, chopped
  • 60ml (¼ cup) olive oil
  • 5ml (1 tsp) salt and pepper
  • 4 eggs
  • Allergens
  • This recipe contains dairy (lactose).
  • Substitutions
  • Milk (lactose): Use coconut milk or rice milk.
  • Cheddar Cheese (lactose): Use dairy-free cheddar flavoured cheese.


  • Crispy Bacon
  • Preheat the oven to 200°C.
  • Place bacon braai stukkies on a greased oven pan and bake for 30 minutes.
  • Creamy Herb Polenta
  • Cook the polenta according to package instructions.
  • Once cooked, add milk, cheddar cheese, parsley and chives, and mix well. Remove from the heat.
  • Cherry Tomatoes & Fried Eggs
  • Pour half the olive oil into a frying pan over medium heat.
  • Add the cherry tomatoes and sprinkle with rosemary, salt and
  • 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, crispy bacon and cherry tomatoes.


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