Spicy Eggs on Polenta

(from greenfood’s recipe box)

Source: Green Goddess

Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people

Ingredients

  • 1 cup Polenta
  • 4 1/2 cups vegetable broth
  • 1 cup grated Cheddar or Pepper Jack cheese (use vegan cheese to keep it dairy-free)
  • Sea salt and fresh ground pepper, to taste
  • 2 cups spicy salsa
  • 2 cups GF red pasta sauce
  • 1/2 cup chopped roasted green chiles- hot or mild, to taste
  • A good dash of balsamic vinegar
  • 4 cloves garlic, minced
  • Red pepper chili flakes, to taste
  • A good dash of cumin or chipotle powder, if desired
  • Fresh chopped cilantro or parsley, to taste
  • 8 large free-range organic eggs

Directions

  1. Preheat the oven to 350ºF.

  2. In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. This take a while. Hand the whisking job over to a willing and able assistant as you prepare the eggs. [Promise them chocolate, if you have to.]

  3. Combine the salsa and red sauce, chiles and vinegar for the Diablo Sauce. Add in the garlic and spices. Pour into a deepish baking pan- I used a 10×13-inch pan. Place the pan in the oven for ten minutes to heat the sauce. In the meantime, give your assistant a break on whisking the polenta, or busy yourself with selecting appropriate Huevos Diablo music. Cesaria Evora works.

  4. When you are about half way through the polenta process (around the 10 to 15 minute mark) pull the pan from the oven and crack the eggs- one at a time, preferably- into the simmering sauce. Place the pan back into the hot oven.

  5. The Diablo sauce will poach the eggs. When cooking only four eggs, I will cook the eggs and sauce in a deep skillet (covered) on the stove, instead; I chose to bake them on this occasion because I was poaching 8 eggs at once.

  6. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in the shredded cheese and season with sea salt and pepper, to taste. Remove the pot from the heat.

  7. Note: If all goes well, the eggs and polenta will be done at the same time. My polenta took a little longer than I anticipated, so my poached eggs turned out a little more solid than I like. I should have pulled the pan from the oven and kept the eggs on the stove top until the polenta was ready.

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