Santa Fe Huevos on Polenta aka Eggs Ranchero
Santa Fe Huevos on Polenta Recipe aka Eggs Ranchero
1 18-oz roll pre-made polenta, sliced
Preheat the oven to 375ºF.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
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.