Cheesy Polenta with Poached Eggs, Greens, and Bacon

So happy it is Friday once again!  Sometimes it feels like the week will never end and it drags on a lot like the GIF I posted below.  My mission in Hood River this weekend is go to antique stores and try and find the perfect lantern hook so that I can finally set up this beautiful copper hanging lamp that my fiance got me for Christmas.  Copper is one of my favorite metals and my goal is to have a kitchen that will have accents of copper all over it whether it be in the design or actual kitchen utensils.  It would be absolutely amazing to one day have an entire copper pan set, but I think only people like Juila Child can afford that kind of luxury...so in the mean time I will stick to copper accents.  Speaking of dreams next week we have a meeting with a home buying specialist through The Portland Housing Center and we are going to get into the nitty gritty of budgeting and qualifying for a home loan.  I think it will be a positive meeting and put us in the perfect position for our next step which is talking with a loan officer and qualifying for a mortgage.  Now onto the food, I adapted this wonderful recipe from Bon Appetit and it was a wonderful evening of breakfast for dinner!

Serves 4

The Ingredients
4 large eggs, room temperature
Kosher salt
1 cup polenta (not instant)
4 ounces bacon, coarsely chopped
1 1/2 tablespoons garlic chili sauce
1 tablespoon Sherry vinegar or red wine vinegar
1 large shallot, finely chopped
8 cups torn red Swiss chard leaves (from 1 large bunch)
Freshly ground black pepper
2 tablespoons unsalted butter
6 ounces sharp cheddar, grated
1/4 cup white vinegar


The Process
1.  Bring 4½ cups water and white vinegar to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside.


2.  Bring same saucepan with new water (4 1/2 cups) to a boil and add a couple pinches of salt. Whisking constantly, gradually add polenta. Reduce heat to low, cover saucepan, and cook polenta, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25–40 minutes, depending on coarseness.


3.  Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8–10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine garlic chili sauce and red wine vinegar in another small bowl. 


4.  Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chii-soaking vinegar. 


5.  Remove polenta from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more milk if too thick. 


6.  Divide polenta among bowls; top with chard, poached eggs, and bacon. Season eggs with salt and pepper.