Italian Sope with egg
Cook a few strips of bacon in a sauté pan. Remove bacon and drain. Add a scoop of leftover cheesy polenta or grits and flatten out to maximize browning. Cook for a few minutes until browning occurs on the polenta. Flip / scramble then top with fresh pesto and torn pieces of fresh mozzarella. Cook for a few mins then broil until crispy. Top with fried egg and torn bacon.