Hearty Asiago-Thyme Polenta with Bacon and Poached Eggs

Cook bacon in a medium saucepan over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain and crumble once cooled. Set aside.

In the same saucepan, melt 3 TBSP of unsalted butter with the rendered bacon fat.

Add the finely diced onion and minced garlic, cooking until translucent.

Pour in the warm water and whole milk, bringing the mixture to a simmer.

While continuously whisking, slowly pour in the coarse ground yellow cornmeal, whisking until the mixture begins to thicken.

Season with salt, black pepper, and mix in the chopped fresh thyme, shredded asiago cheese, and the remaining 2 TBSP of unsalted butter. Adjust the thickness by adding more warm milk, if necessary.

In a separate saucepan, heat water until simmering and poach the eggs until the whites are firm and yolks remain runny.

Serve the polenta warm, topped with extra shredded asiago cheese, a poached egg, and crumbled bacon. Yield: 4 servings.