Polenta Eggs Recipe

Ingredients

Main Ingredients

• 8 oz Mexican chorizo (links or ground)
• 0.75 cup dry polenta or corn meal
• 2.5 cups chicken stock (or veggie stock)
• 1 cup grated melting cheese (mozzarella, queso fresco, cheddar, or jack)
• 0.25 cup chopped cilantro, divided
• 0.5 tsp smoked paprika
• salt and pepper to taste
• 6 eggs
• hot sauce for garnish

Instructions

Preparation

1. Pre-heat oven to 400F.
2. In a cast iron or oven-proof 10-inch skillet, brown the chorizo and set this aside.

Making the Polenta

1. In the same pan, add the stock and bring to a boil. Turn heat to med-low, and whisk in polenta and smoked paprika, whisking vigorously to prevent clumping.
2. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times.
3. Add grated cheese, stir to incorporate. Fold in half of the chopped cilantro and half of the browned chorizo.
4. Taste for salt and add if necessary. Polenta should be flavorful. Pepper to taste.

Baking the Eggs

1. Place the other half of the chorizo on top of the polenta. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle.
2. Crack the eggs and place them in the wells. Lightly salt and pepper each egg.
3. Place the skillet in the 400F oven and bake until egg whites are set (and white) and yolks are cooked but still soft, or cook until your desired doneness.
4. Optionally broil for just a quick minute. Garnish with hot sauce and remaining cilantro.

Notes

• If using chicken stock and chorizo, they will naturally be salty, so adjust seasoning accordingly.
• You can substitute turkey chorizo or vegan chorizo for a lighter or plant-based version.
• Make sure to whisk the polenta vigorously when adding it to prevent clumping.