Food & Cooking Recipes Breakfast & Brunch Recipes Bacon and Eggs with Polenta-Veggie Stacks 4.1 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Servings: 4 Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes. Ingredients 8 slices bacon ½ package prepared polenta 4 chopped plum tomatoes 2 cups baby spinach 8 eggs 2 teaspoons bacon fat Directions Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper. Rate it Print