Hatch Green Chile Polenta with Baked Eggs

Creamy polenta is flecked with smoky turkey bacon and spicy green chile, then baked with an egg over top. Hatch Green Chile Polenta with Baked Eggs makes an amazing brunch dish, but you can certainly enjoy it any time of day!

Green Chile Polenta with Baked Eggs in a white ceramic ramekin with a glass of water.

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

👩🏻‍🍳 Tamara Talks – About Breakfast for Dinner and Polenta!

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.

  • broth/stock – Either vegetable or chicken will work, or you may choose to just use water. I like the flavor boost of broth.
  • medium-grind cornmeal – I find medium-grind cornmeal produces the creamy texture we like. Fine-grind cornmeal ends up like paste IMHO.
  • bacon – As I mention in the body of the post, I use a good quality turkey bacon with excellent results. It reduces the fat and calories. Of course you can use regular bacon if you prefer, you can substitute ham, or you can make your polenta vegetarian by omitting it entirely and using vegetable broth.
  • cheese – We like reduced fat sharp cheddar, but the choice is yours!
  • Hatch green chile – Hatch green chile is now widely available. If you can’t find it locally, you can order it from The Hatch Chile Store or Amazon.
  • eggs
  • garnishes – We like fresh cilantro, avocado, and scallions.
  1. Start the green chile polenta – 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. While the polenta simmers, prepare the add-ins.
  2. Prepare the add-ins – 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. Chop the green chile, and grate the cheese.
  3. Bake the polenta and eggs – 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).
  4. Serve – To serve, top with preferred garnishes and serve. Ramekins will be hot!

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.

Ramekins will be hot! I place each one on a small hot pad for serving.

Polenta is awesome leftover. Since I cook for 2, I make the full recipe, divide into 4 ramekins (as shown in photos), and bake 2 and reserve 2. That allows for a fresh egg when I serve the leftovers.

Can I make this vegetarian? YES! We do it regularly. Just use vegetable broth or water in the polenta, and omit the bacon. Enjoy all the garnishes!

Hatch Green Chile
Porcelain Ramekins
Organic Cornmeal

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A bird's eye shote of the polenta with a baked egg with a spoon, avocado, and cilantro.

I have prepared polenta in a myriad of ways, using “flavor profiles” to embellish and season it. My pork ragu and basil polenta has a definite Italian vibe, while my stuffed mushrooms and grilled polenta has more of a Provençal vibe. Grilled green chile polenta with citrus shrimp evokes south-of-the-border flavors, though it’s quite eclectic. Polenta is such a flexible substrate; it’s healthy, gluten free, can be vegan/vegetarian, and it’s delicious!

Green Chile Polenta with Baked Eggs may strike you as a breakfast recipe, but it’s perfect for brunch and dinner as well. Do you love “breakfast for dinner” or is this just for breakfast? I’d love to know!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.
Yield: 4 servings

Baked Green Chile Polenta with Baked Eggs

Baked Green Chile Polenta with Baked Eggs

Creamy polenta is flecked with smoky turkey bacon and spicy green chile, then baked with an egg over top. It makes an amazing brunch dish, but you can certainly enjoy it any time of day!

Cook Time 30 minutes
Inactive Time 15 minutes
Total Time 45 minutes

Ingredients

  • 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

Garnishes

  • 1 avocado
  • 2 scallions
  • fresh cilantro, stems removed, coarsely chopped

Instructions

  1. 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.
  2. 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.
  3. When polenta is finished, add diced turkey bacon (if using), green chile, and cheese. Stir well to combine.
  4. Divide the polenta among 4 large ramekins or other ovenproof dishes. Make a "well" in the polenta, and drop an egg into each one.
  5. 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.
  6. To serve, top with preferred garnishes and serve. Ramekins will be hot!

Notes

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!

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Calories: 343Unsaturated Fat: 0g

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8 Comments

    1. I always love to hear feedback and answer questions. I’m a bit puzzled by the “step missing” though. Copied and pasted from the recipe: 1. 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.
      2. 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.
      3. When polenta is finished, add diced turkey bacon (if using), green chile, and cheese. Stir well to combine.

      I recently moved this recipe from an old “recipe plugin” to a new one that works better for my website. I don’t know when you saw the recipe (I did this yesterday), but as far as I can tell, the instructions came through as they should. The first step says “25-30 minutes.” Second step explains how to cook the turkey bacon. Third step explains that you add the bacon, green chile, and cheese. Feel free to email me at tamara@beyondmeresustenance.com.

  1. What a fancy Grits and Green chile. 🙂 Chile with any cornmeal product is the perfect match and I love your addition of the turkey bacon and avocado. Great dish!

  2. Hi Tami! I don’t have ramekins. Do you think I could make this in an 8″x8″ square pan? Then I could just divide (carefully) into 4 bowls to serve?