Santa Fe Huevos on Polenta Recipe aka Eggs Ranchero
Huevos rancheros- a traditional Tex-Mex recipe featuring fried eggs, refried beans and salsa on top of warm corn tortillas- is a delicious brunch recipe, no doubt. But I decided to change up tradition. Just because.
Using a roll of pre-made polenta makes this a perfect weeknight supper or a quick and easy Sunday brunch. For the more ambitious cooks out there, stirring polenta from scratch isn't hard, it just requires a little patience. Kinda like motherhood. And meditation. And selling a house. For how to make make polenta from scratch see below.
1 cup cooked black beans (rinsed canned beans are fine)
1 14-oz can Muir Glen Organic Fire Roasted Tomatoes with Green Chiles
1/2 cup tomato sauce or your favorite salsa
3 cloves garlic, chopped
1 small red onion, diced
1 smallish zucchini, chopped or diced
1 small red, yellow or green bell pepper, cored, seeded, diced
2 tablespoons chopped jalapenos or roasted green chiles
1/2 teaspoon each: cumin, chili powder, oregano or cilantro
2-3 ounces goat cheese, or feta sheep cheese, cubed
4 large organic free-range eggs
Sea salt and pepper, to taste
Chopped fresh cilantro or parsley, for garnish
Preheat the oven to 375ºF.
Preheat the oven to 375ºF.
Lay the polenta slices in an oiled 8 x 8-inch baking pan or a 9-inch glass pie plate. I used an oven-safe skillet.
In a bowl combine the beans, diced tomatoes, tomato sauce, garlic, onion, zucchini, bell pepper, jalapenos, and spices. Spoon this mixture over the sliced polenta and place the pan in the pre-heated oven.
Bake for twenty minutes until hot and bubbling.
When the polenta is bubbling and almost cooked, scatter the cubed feta or goat cheese over it; and continue to bake while you...
Fry the eggs.
Remove the polenta from the oven. Lay the cooked eggs on top of the polenta. Season with sea salt and fresh ground pepper. Sprinkle with chopped fresh cilantro or parsley, if desired.
Recipe Source: glutenfreegoddess.blogspot.com
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How to make polenta from scratch:
1 cup gluten-free corn grits polenta
4 1/2 cups light broth
Sea salt and fresh ground pepper, to taste
You can also add chopped fresh herbs or grated cheese or non-dairy cheese, if desired.
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. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in herbs or shredded cheese and season with sea salt and pepper, to taste. This takes about 20 minutes, or so. Remove the pot from the heat.
If you make your polenta ahead of time, you have the option of spooning it evenly into a pie plate or cake pan and letting it cool. This makes a firm polenta you can later slice into wedges, brush with olive oil, and broil.
More fabulous egg recipes for Spring from favorite food bloggers:
Southwestern Egg Casserole from Kalyn's Kitchen
Chorizo and Eggs from Elise at Simple Recipes
Best Basic Deviled Eggs from Nicole at Pinch My Salt
Huevos alla Amy at Cooking with Amy
Fried Eggs and Collard Greens Over Polenta at The Kitchn
How to Make Perfect Hard Boiled Eggs from Elise at Simple Recipes
Note: As always check ingredients and product labels for 100% gluten-free status- especially with cornmeal and polenta.