Trim off excess fat from
Wright® Brand Smoked Bacon (3 slices)
and dice the
. Heat them in a frying pan until cooked & lightly brown for 4 to 5 minutes. Set aside.
Water (1 3/4 cups)
Milk (1/4 cup)
and heat to a rolling boil in a small saucepan over high heat.
Reduce heat to low, stir in the
Polenta Grits (1/2 cup)
, bacon and shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.
While the grits are cooking, heat a drizzle of
Olive Oil (1/2 tsp)
in a non-stick skillet over medium-low heat. Crack the
into the pan, season with
Salt and Pepper (to taste)
and cover. Cook over medium until the whites are set.
Remove the grits from the heat. Stir in the
Shredded Italian Blend Cheese (2/3 cup)
Arugula (1 handful)
. Season with salt and pepper to taste.
Spoon the grits into two shallow bowls. Top each bowl with a fried egg.