From: Chef Michael Henry Moorman, M. Henry, Chicago. Yield: 12 servings.
6 cups whole milk
1 cup heavy cream
2 cups dry polenta (cornmeal)
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
2 Tbsp. fresh chopped thyme
½ tsp. salt
24 slices applewood bacon
12 large eggs
1½ cups cheddar cheese, shredded
1½ gallons mixed greens, dressed as desired
For polenta: Bring milk and heavy cream to a boil in a sauce pot. Stir in polenta; reduce heat to a simmer and continue cooking and stirring for 3-5 minutes or until polenta thickens. Remove from heat and stir in 2 cups sharp cheddar and ½ cup Parmesan.
Heat oven to 400°F. Cook bacon until brown and slightly crisp. Remove to cool.
For service: Coat 12 8-oz. ramekins with cooking spray. Line inside of each ramekin with 2 slices bacon (to act as a crust). Place a 6 oz. scoop of polenta in center of ramekin, pressing down to fill the bottom and hold bacon in place. Crack an egg on top of polenta; break the yolk. Sprinkle 2 Tbsp. shredded cheddar over egg.
Bake at 400°F for 12-15 minutes until puffed, browned and egg is thoroughly cooked and firm. Run paring knife around inside edge of ramekin; invert to remove. Serve over 2 cups dressed mixed greens.