Bake the eggs as you stir the polenta and your brunch- or dinner- will be done in no time. I used stone ground cornmeal for the polenta, so it took...
Spicy Eggs Diablo on Polenta
Rate this recipe!
Bake the eggs as you stir the polenta and your brunch- or dinner- will be done in no time. I used stone ground cornmeal for the polenta, so it took longer to cook than a pre-cooked "instant" version. The creamy corny texture was worth the effort. Make sure the cornmeal you use is gluten-free.
1cupPolentawe use Bob's Red Mill Gluten-Free Polenta
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. This take a while. Hand the whisking job over to a willing and able assistant as you prepare the eggs. (Promise them chocolate, if you have to.)
Combine the salsa and red sauce, chilies and vinegar for the Diablo Sauce. Add in the garlic and spices. Pour into a deepish baking pan- I used a 10x13-inch pan. Place the pan in the oven for ten minutes to heat the sauce. In the meantime, give your assistant a break on whisking the polenta, or busy yourself with selecting appropriate Huevos Diablo music. Cesaria Evora works.
When you are about half way through the polenta process (around the 10 to 15 minute mark) pull the pan from the oven and crack the eggs- one at a time, preferably- into the simmering sauce. Place the pan back into the hot oven.
The Diablo sauce will poach the eggs. When cooking only four eggs, I will cook the eggs and sauce in a deep skillet (covered) on the stove, instead; I chose to bake them on this occasion because I was poaching 8 eggs at once.
When the polenta has thickened and is pulling away from the sides of the pot a bit, add in the shredded cheese and season with sea salt and pepper, to taste. Remove the pot from the heat. Note: If all goes well, the eggs and polenta will be done at the same time. My polenta took a little longer than I anticipated, so my poached eggs turned out a little more solid than I like. I should have pulled the pan from the oven and kept the eggs on the stove top until the polenta was ready.
Spoon a circle of polenta on each of four warmed serving plates. Spoon some Diablo Sauce over each mound of polenta. Top with two poached eggs. If there is any remaining sauce, spoon a little extra on each plate.
Top with fresh chopped cilantro if you like.
If you are not dairy-free, crumble a little queso fresco, goat, or feta, on each serving, if desired.