what I EAT in a busy week in NYC

Ingredients

• 1 cup Water (for cooking polenta)
• 1/4 cup Polenta (coarse cornmeal) (preferably stone‑ground for texture)
• 2 tablespoons Cheddar Cheese (shredded; adds richness to the polenta)
• 2 slices Turkey Bacon (cut into bite‑size pieces after cooking)
• 2 Large Eggs (for soft‑boiling)
• 2 tablespoons Feta Cheese (crumbled; adds salty tang)
• 1 tablespoon Fresh Chives (finely chopped)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Trader Joe's Hot Honey (optional; adds sweet heat)
• 1 teaspoon Olive Oil (for frying bacon)

Instructions

1. Gather & Prep Ingredients

   Measure 1 cup water and 1/4 cup polenta. Shred cheddar, crumble feta, chop chives, and set turkey bacon slices aside.

   Time: PT2M

2. Soft‑Boil Eggs

   Bring a pot of water to a gentle boil, lower the heat, and carefully lower the eggs in. Cook for 7 minutes, then transfer to an ice‑water bath for 1 minute before peeling.

   Time: PT8M

   Temperature: 100°C

3. Cook Turkey Bacon

   Heat 1 tsp olive oil in a skillet over medium heat. Add turkey bacon pieces, cooking 4‑5 minutes until crisp. Remove and set on paper towels.

   Time: PT5M

   Temperature: Medium (≈180°C)

4. Microwave Polenta

   In a microwave‑safe bowl combine the measured water and polenta. Microwave on high for 5 minutes, stirring halfway. If the mixture is too thick, add a splash of water and stir again. Fold in shredded cheddar until melted.

   Time: PT5M

5. Assemble the Bowl

   Spoon the creamy polenta into a serving bowl. Slice the soft‑boiled eggs and place on top. Sprinkle crumbled feta, chopped chives, and the crispy turkey bacon. Season with salt and pepper, then drizzle with hot honey if using.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

24 g

Fiber

3 g