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In a heavy bottom, oven- proof, 10 inch skillet, brown the chorizo and set it aside.
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 a full 15 minutes, stir in the cheese and half of the cilantro (saving half for garnish).
Add half of the chorizo.
Add a touch of smoked paprika if you like!
Place the remaining chorizo in the center and crack 4-6 eggs around the the edges. I make little wells with the back of a spoon and place the eggs in them. Salt and pepper each egg.
Place the whole thing in the oven and bake until the the egg whites are set and “white” and the yolks are to your desired doneness.
Creamy Polenta with Eggs, Chorizo and Cilantro
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Latin
Creamy Polenta with baked eggs, chorizo and cilantro- a flavorful hearty brunch!
- 8 oz chorizo ( links or ground) browned ( or make this or use vegan chorizo)
- 3/4 cup dry polenta or corn meal
- 2 1/2 C chicken stock ( or veggie stock)
- 1 cup grated melting cheese ( mozzarella, cheddar, jack)
- 1/4 C chopped cilantro divided
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 6 eggs
- hot sauce for garnish
- * variations- see below
- Pre-heat oven to 400F.
- In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set aside.
- In the same pan, add stock and bring to a boil. Turn heat to med low, 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.
- Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the browned chorizo ( or sausage). 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.
- Place the other half of the chorizo on top of the polenta, in the center. 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. Place the skillet in the 400F oven and bake until egg whites are white and set and yolks are set, but still soft ( or cook until your desired doneness) .
- I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.
- * Note- You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing atop the polenta and under the eggs. To get the calories down, leave out the chorizo.
- You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing 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!
- Calories: 466
Keywords: polenta with eggs, polenta eggs, eggs and polenta recipes, polenta recipes with eggs
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!
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.
Thanks Edith- glad you made this work!
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!
Looks great. Can you make it with quick cooking polenta?
This looks amazing! Any chance the chorizo and polenta can be make in advance and then reheated when ready to bake the eggs?
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.
Can’t wait to try this!! I’m thinking about adding some shrimp and having it for dinner tonight!
Do it! Sound like the perfect addition! Love it!
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
Any idea how many calories are in this dish?
I just posted the Nutrition Label…definitely would be less with out the chorizo.
can i skip the cheese or would i miss all the flavor??
If you are still using the chorizo, then it should still have good flavor. Give it a try and see what you think?
i love everything in this dish! definitely putting it on my “to cook” list.
I made this today! Check it out. Instagram @whaticookformygf
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!
Is this Spanish or Mexican chorizo?
Mexican…or basically any uncured or uncooked chorizo. 🙂
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!
Very excited to try this!
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!