Poached Eggs With White Corn Polenta

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1/3 cup chopped bottled roasted red bell peppers

1 tablespoon chopped fresh basil

1/2 teaspoon extravirgin olive oil

1/8 teaspoon salt

1 large plum tomato, seeded and diced (about 1/3 cup)

4 cups water

1 1/2 cups frozen white corn kernels, thawed

1 cup white cornmeal or dry polenta

1/2 teaspoon salt, divided

3 tablespoons grated fresh Parmesan cheese

1 teaspoon butter

1/4 teaspoon freshly ground black pepper

4 large eggs

Cooking spray

2 slices bacon, cooked and crumbled

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