Eggs Florentine

Preheat oven to 400 degrees F. Grease shallow 2 1/2-quart casserole. Cut polenta log crosswise in half, then cut each half lengthwise into 3 slices. Place polenta slices in single layer in casserole. Bake polenta slices 15 minutes or until heated through. Top each polenta slice with 1 slice bacon; return to oven and bake 5 minutes longer. Keep warm.

Meanwhile, in 2-quart saucepan, with wire whisk, mix milk, cornstarch, salt, ground red pepper, and 1/2 cup water until blended. Cook over medium-high heat until mixture thickens and boils; boil 1 minute, stirring. Stir in spinach and Parmesan; heat through.

Poach eggs: In 12-inch skillet, heat 1 1/2 inches water to boiling over medium-high heat. Reduce heat to medium to maintain water at a gentle simmer. Break cold eggs, 1 at a time, into cup; holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes, until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg; quickly drain in spoon on paper towels.

To serve, place a bacon-topped polenta slice on each of 6 plates. Spoon spinach mixture over bacon and polenta; top each with a poached egg. Serve immediately.