Polenta with Cream and Cheese | Mamaliga cu Branza si Smantana

Ingredients (per person):
 - 1 cup of corn meal
 - 1 tablespoon of butter
 - Half a cup of sour cream
 - Half a cup of feta cheese
 - 2 strips of bacon
 - 1 egg
 - Spices: salt and pepper

Preparation:
 - Prepare the polenta.  This really depends on the type of corn meal you have.  I prefer the instant type - it is quick and easy to prepare, and it reduces the changes of burning the recipe.  For each person, you'll need about two cups of water.  Boil the water with a pinch of salt.  When it is boiling, reduce the heat to medium, stir, and slowly add the corn meal.  Keep on stirring - you need a uniform mix.  I end up using about a cup of corn meal (but again, it depends on what type you use) - I stop adding the corn meal around the time when the mix has the consistency of sour cream.  Don't worry if it's too thin - it'll get thicker as it cooks and cools down.  Continue following the directions on your corn meal package (the instant version is ready in 5 minutes, but other corn meals might required half an hour or more of cooking).
 - While the polenta is cooking, fry a couple of strips of (smoked) bacon in a pan.  Remove the bacon, then fry the egg.
 - Place a tablespoon of butter on a clean plate, for each guest.
 - Add about two cups of hot polenta on top - this will melt the butter.
 - Add sour cream and feta cheese, to taste.  I use about three quarters of a cup of it, mixed half-half.
 - Add the bacon strips and the fried egg on top.
 - Add salt and pepper to taste.  Note: don't add too much salt, as the feta cheese is already salty.

Presentation:
 - The recipe naturally has three colors: yellow, white, and red.  Serving on a plate of complimentary color makes it look even better.
 - Present the ingredients stacked, with the egg on top.  It looks best this way.
 - When eating the dish, I like to mix everything thoroughly.  Delicious, but does not provide the best presentation for the recipe.