Creamy polenta is flecked with smoky turkey bacon and spicy green chile, then baked with an egg over top. Green Chile Polenta with Baked Eggs makes an amazing brunch dish, but you can certainly enjoy it any time of day!
In Wilson’s scale of evaluations breakfast rated just after life itself and ahead of the chance of immortality.
— Robert A. Heinlein, By His Bootstraps
I don’t make breakfast for dinner very often, but sometimes it seems “just right” to do so. Then again, perhaps eggs aren’t just for breakfast anymore… This dish includes so many of my favorite ingredients – green chile, runny egg, avocado, polenta. I’m fairly certain I would enjoy it for breakfast, brunch, lunch, or dinner!
Polenta – creamy, cooked cornmeal – can be served soft (as in this dish), or chilled and formed into rounds or slabs that may then be grilled, fried, or baked and used as a base for infinite wonderful toppings (Grilled Green Chile Polenta With Citrus Shrimp). Polenta has its origins in Northern Italian and French cooking, and the term is derived from the Latin words puls and pulmentum which essentially mean gruel or porridge. Historically, polenta was a peasant food.
As a child, I loved “cornmeal mush.” My daddy was a graduate student, money was tight, and cornmeal is very budget friendly (ie. cheap). Polenta is still a very budget friendly food, but it has been elevated to a level fit to be served at the finest restaurants by the best chefs.
I have prepared polenta in a myriad of ways, using “flavor profiles” to embellish and season it. Green Chile Polenta With Runny Baked Egg will please your palate with spicy Hatch green chile, tangy reduced-fat sharp cheddar, smoky turkey bacon, rich runny egg yolk, and fresh toppings like avocado, cilantro, and scallions. The polenta takes about 30 minutes to cook. After crispy turkey bacon, cheese, and chile are added, the mixture is scooped into individual ramekins. It is then topped with a farm fresh egg, and popped into the oven for 10-15 minutes. Top with preferred garnishes, and serve. I think you will find Green chile Polenta With Runny Baked Egg will be a favorite any time of day…
Do you love “breakfast for dinner” or is this just for breakfast? I’d love to know!
Baked Green Chile Polenta with Baked Eggs
- 1 cup cornmeal
- 4 cups broth/water
- 1 tsp. salt
- 6 slices turkey bacon chopped (optional)
- 1/2 cup Hatch green chile
- 1/2 cup reduced fat sharp cheddar
- 4 eggs
- sea salt and ground pepper
- 1 avocado
- 2 scallions
- fresh cilantro stems removed, coarsely chopped
- Add broth/water to a medium saucepan with salt. Add the cornmeal, and stir vigorously to combine. Bring to a boil, reduce heat to simmer, and cover. Simmer 25-30 minutes, stirring occasionally.
- Meanwhile, on a dry griddle or saute pan, cook turkey bacon until it maintains its shape when lifted. It should not be floppy. Press with paper towels to remove any grease. Chop into 1/4-1/2" dice, and set aside.
- When polenta is finished, add diced turkey bacon (if using), green chile, and cheese. Stir well to combine.
- Divide the polenta among 4 large ramekins or other ovenproof dishes. Make a "well" in the polenta, and drop an egg into each one.
- Bake at 400° (375° convection) about 12-15 minutes (10-12 minutes convection). Cooking time really is dependent on your appliances. Check the eggs. They're soft when the whites are opaque, and the yolks are still bright yellow/orange.
- To serve, top with preferred garnishes and serve. Ramekins will be hot!
To make this vegetarian, omit the turkey bacon, and use vegetable stock.
Of course you can substitute ham, pork bacon, even pancetta or prosciutto. I like turkey bacon because of the reduced fat and calories.
You can use whatever cheese you like, or leave it out if you prefer. Again, I like the flavor of reduced fat sharp cheddar, and it has fewer calories and fat grams.
Macronutrients (approximation from MyFitnessPal.com): 343 calories; 22 g protein; 35 g carbohydrates; 9 g fat. Exclusive of garnishes!