Maple Cinnamon Polenta w/ Crumbled Bacon & Red Pepper Eggs

Ingredients

• 2
  
  cups corn meal
  
• 1/2
  
  teaspoon ground cinnamon
  
• 1/2
  
  teaspoon salt
  
• 1/4
  
  teaspoon black pepper
  
• 2
  
  cups water
  
• 2
  
  cups milk
  
• 2
  
  tablespoons 100% Maple Syrup
  
• 6
  
  large eggs
  
• 1
  
  teaspoon olive oil
  
• 
  
  salt & pepper to taste
  
• 1
  
  teaspoon red chili pepper flakes
  
• 6
  
  pieces thick cut bacon, cooked and crumbled
  

Directions

1. Combine corn meal, cinnamon, salt and pepper in a small bowl and set aside.
2. In a heavy bottom stockpot, heat water and milk until simmering but not boiling.
3. Gently whisk in corn meal mix in a steady stream; stirring constantly until well blended.
4. Reduce heat to low, cooking for about 5 minutes, stirring constantly to eliminate lumps.
5. Cover and remove from heat. Set aside while eggs & bacon are prepared.
6. Brush olive oil onto a large preheated griddle.
7. For sunny side up: Crack all six eggs, keeping the yolks intact and each one separate. Use a silicon spatula to wrangle any oozing egg into a nice circular form.
8. Add a dash of salt and black pepper to taste.
9. To finish, sprinkle eggs with a pinch of red chili pepper flakes.
10. Serve a cup of polenta in a shallow bowl with a Tablespoon of crumbled bacon on top and a side of sunny side up egg. If desired, garnish with orange slices.