I do find, along with the bacon, some fresh mozzarella, some leeks & fresh dill…still…no bread. Polenta? Yes, I have polenta and can make some quick polenta skillet cakes…eggs? Yes, I have eggs from the West Nashville Farmer’s Market.
To Make the Polenta Skillet Cakes you will need:
1 cup polenta, 1.5 cups water, shredded Gruyère cheese (or whatever cheese you have), a hunk of cream cheese would be nice, 1/2 cup thinly sliced leeks, some fresh dill, butter, salt & pepper to taste.
1. Add the water to a pan & bring to a boil. While whisking, pour in the polenta. Turn heat to medium & continue to whisk & cook until polenta mixture begins to thicken which will take a few minutes.
4. To make skillet cakes heat a non-stick or well-seasoned iron skillet over medium-hi heat. Add a dollop of butter. (We are not counting calories on a Sunday morning!)
5. Spoon large dollops of the polenta mixture into hot skillet cooking until a bit crusty and brown on both sides. Note: these skillet cakes will be soft, messy but that is okay. Just work the hot polenta dollops into “cakes” using your spatula. When crispy on the outside remove to a sheet pan and place in warm oven until all skillet cakes are done.
6. Cook some bacon until crispy. (Our dog, Ella, was at this point doing a kitchen dance hoping to get a scrap!)
7. Choose some ready-to-eat homegrown tomatoes to slice.
8. To Serve: Place one of the Polenta Skillet Cakes on each plate. Top with a thin slice of Mozzarella. Add a slice of tomato & then one slice of crispy bacon cut into two pieces. Repeat layers ending with some tomato slices, a dusting of sea salt & cracked black pepper. Eat with a knife & fork. It’s okay to let the stack slide over to eat!
Alternative: Fry up an egg. Slice an avocado. Add these to the top of stack along with a few tomatoes.
“Homegrown tomatoes homegrown tomatoes… what’d life be without homegrown tomatoes…. Only two things that money can’t buy…That’s love & homegrown tomatoes” Lyrics by Guy Clark, Song: Homegrown Tomatoes