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Creamy Polenta with eggs, chorizo and cilantro- a delicious hearty brunch that is full of flavor! Feel free to use vegan chorizo or turkey chorizo!  Vegetarian Adaptable and GF!
Creamy Polenta with poached eggs, chorizo and cilantro- a flavorful hearty brunch! #polenta #eggs #chorizo #brunch #breakfast #brunchrecipes #polentaeggs
Baked eggs over creamy polenta with Mexican-style chorizo (we love our turkey chorizo recipe)  for breakfast, brunch or dinner! These polenta eggs are easy to fall in love with, not only for their easy, one-skillet preparation but also for their rich, flavorful latin flavors.
A creamy bed of warm polenta, seasoned with a hint of smoked paprika provides fluffy foundation for the eggs and chorizo to nest in and bake. Then the whole skillet is placed in the oven until the whites of the eggs are set.
The polenta is deliciously seasoned with the warm spices of the chorizo. When it comes out, garnish with cilantro and serve with a little hot sauce. You could add a bed of sautéed spinach, sautéed mushrooms, or even roasted bell pepper and onions. Oven-roasted cherry tomatoes are nice too. Here is the basic recipe and I encourage you play around with it and make it your own.
Creamy Polenta with poached eggs, spicy chorizo and cilantro- a delicious hearty brunch that is full of flavor! Feel free to use vegan chorizo or turkey chorizo! 

What you’ll need for Polenta Eggs

How to make Polenta Eggs

Brown the chorizo. Feel free to use your favorite store-bought chorizo, make your own or try a vegan brand of chorizo….so many options out there!  In a heavy bottom, oven-proof, 10-inch skillet, brown the chorizo and set it aside.

Start the polenta. In the same skillet, bring chicken or veggie stock to a boil.

Whisk in corn meal or polenta.

Cover and let cook on low heat for 15 minutes, stirring occasionally.

Add grated cheese… any melty cheese will do- cheddar, jack, parmesan, mozzarella.

Once the polenta has cooked for 15 minutes, stir in the cheese and half of the cilantro (saving half for garnish).

Add half of the browned chorizo.

Add a touch of smoked paprika if you like! 

Creamy Polenta with poached eggs, chorizo and cilantro- a flavorful hearty brunch! #polenta #eggs #chorizo #brunch #breakfast #brunchrecipes #polentaeggs
Add the eggs and remaining chorizo.  

Place the remaining chorizo in the center and crack 4-6 eggs around the edges. I make little wells with the back of a spoon and place the eggs in them. Salt and pepper each egg.

Creamy Polenta with poached eggs, spicy chorizo and cilantro- a delicious hearty brunch that is full of flavor! Feel free to use vegan chorizo or turkey chorizo! 

Bake! Place the whole thing in the oven and bake until the egg whites are set and “white” and the yolks are to your desired doneness.

Creamy Polenta with poached eggs, chorizo and cilantro- a flavorful hearty brunch! #polenta #eggs #chorizo #brunch #breakfast #brunchrecipes #polentaeggs
Serve with hot sauce, and fresh cilantro.
Creamy Polenta with poached eggs, chorizo and cilantro- a flavorful hearty brunch! #polenta #eggs #chorizo #brunch #breakfast #brunchrecipes #polentaeggs
Creamy Polenta with poached eggs, chorizo and cilantro- a flavorful hearty brunch! #polenta #eggs #chorizo #brunch #breakfast #brunchrecipes #polentaeggs
These are especially good with the yolks a little soft. Garnish with hot sauce and cilantro.
If adding sautéd spinach or mushrooms… place these over the polenta and under the eggs.
Have fun with this one, friends- a starting place for your own creations!
xoxo

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Polenta Eggs

★★★★★ 5 from 5 reviews
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Description

Creamy Polenta with baked eggs, chorizo and cilantro- a flavorful hearty brunch!

Ingredients

Units Scale

* variations- see below

Instructions

  1. Pre-heat oven to 400F.
  2. In a cast iron or oven-proof 10-inch skillet, brown the chorizo and set this aside.
  3. In the same pan, add the stock and bring to a boil. Turn heat to med-low, and whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times.
  4. Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the browned chorizo ( or sausage).
  5. Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste.
  6. Place the other half of the chorizo on top of the polenta. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg.
  7. Bake. Place the skillet in the 400F  oven and bake until egg whites are set (and white) and yolks are cooked, but still soft (or cook until your desired doneness).
  8. I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.

Notes

You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing it atop the polenta and under the eggs.

To get the calories down, leave out the chorizo or use the turkey chorizo or try soy chorizo!

You can also use Spanish Chorizo instead- only use a few slices (2-3 tablespoons)- add to the cooking polenta- cut small. No need to brown- it is already cured.

Nutrition

  • Serving Size: 1.5 eggs
  • Calories: 445
  • Sugar: 0.6 g
  • Sodium: 1596.9 mg
  • Fat: 34.1 g
  • Saturated Fat: 13.8 g
  • Carbohydrates: 4.9 g
  • Fiber: 0.3 g
  • Protein: 28.1 g
  • Cholesterol: 305.4 mg

Keywords: polenta with eggs, polenta eggs, eggs and polenta recipes, polenta recipes with eggs

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Comments

  1. Since you are cooking this, I assume you are using Mexican chorizo rather than Spanish chorizo … is that right?

    Reply

    1. Yes, Lizzy, using Mexican-style chorizo, but I put a little note in the recipe card if you want to use Spanish Chorizo instead- which would also be tasty here!

      Reply

  2. I didn’t have any sausage or chorizo so just sautéed some onions, garlic and cilantro to flavor the pan a bit before adding the polenta. Then added the onion, garlic and cilantro back when adding the cheese. Delicious!! Simple. Thank you!

    ★★★★★

    Reply

  3. I made this for breakfast using leftover polenta that I had frozen and defrosted. I put it in my food processor with a small amount of broth. It became completely creamy. From there I followed the recipe, adding the cheese and the browned chorizo that I got from our local butcher. It was spicy enough that we didn’t need to add any hot sauce. Both my husband and I loved this dish! Definitely add the fresh cilantro.

    ★★★★★

    Reply

  4. Definitely a winner! Satisfying and tasty!
    Did the sautéed onions, peppers and spinach.
    Can see using this for more than a brunch paired with a salad a lovely dinner! Thank you!

    ★★★★★

    Reply

  6. This looks amazing! Any chance the chorizo and polenta can be make in advance and then reheated when ready to bake the eggs?

    Reply

    1. Hi Cynthia, I worry the polenta will not stay creamy and get hard. You could pre-cook ( brown) the chorizo though first to save time.

      Reply

  8. For a similar breakfast polenta recipe with crystallized ginger, see my post called Hasty Pudding with Golden Raisins, and Jane Austin, at http://www.cookingthekitchen.com

    ★★★★★

    Reply

    1. If you are still using the chorizo, then it should still have good flavor. Give it a try and see what you think?

      Reply

  13. I just made this and it came out great! I used porkroll and pepperoni instead of chorizo because we didn’t have any, and also used a LOT more chicken stock; it turned out dry and clumpy when it only had 2.5 cups. My family loved this, I’ll definitely be making it again. Thanks for the recipe!

    Reply

  15. I can remember my Italian grandmother making a BIG pot of polenta and pouring it out onto a “Polenta Board” that was set on the table for everyone to take some. This is one of my most favorite comfort foods that always reminds me of family!
    I will be making this for breakfast this weekend!

    Reply

  17. This looks so good. Polenta is one of those things I don’t make enough and it’s so silly since I love it so much. Need to try this!

    Reply

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