Chickpea polenta with eggs and bacon
Ingredients for 2 servings:
1 cup chickpea flour (or corn flour)
2 cups water
Salt and pepper
10 g butter
60-80 g feta cheese
100 g smoked bacon sticks
1 teaspoon sweet paprika
20 g butter
Pour the chickpea flour in a nonstick pan and heat on the stove. Cook dry, stirring all the time. It takes about 5 to 10 minutes to give the flour a good smell of baked. However, its color must remain the same. Cool slightly.
Next, whisk the flour until smooth with a little water (in a saucepan). Gradually pour in the entire amount of water. Season with salt. Return to heat and stir until the mixture thickens to the point of making a ball around the spoon. Dip a knob of butter in the polenta.
Make separate fried eggs in a buttered pan (on low heat and lidded pan). Cook to the desired point. Salt and transfer in two ceramic baking dishes (making one serving size each). Spread over a quarter of polenta. Flatten with a tablespoon dipped in melted butter. Sprinkle the entire surface with some more melted butter.
Spread over a layer of crumbled feta cheese and smoked bacon (cooked dry). Cover with a second quarter of polenta and smooth again with melted butter. Sprinkle with freshly ground black pepper.
Top both dishes with dry cooked bacon and crumbled feta. Finally, heat again the melted butter and stir in 1 tablespoon of paprika. Just for a few seconds to enhance its taste. Pour over the polenta and serve.