Green Chili Polenta with Fried Eggs
Ingredients
Units
For the Polenta
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- 1 onion, minced
- 2 cups frozen kale
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups 2% milk
- 1 cup water
- 1 can (113ml) chopped green chilis
- 1/2 cup fine cornmeal
- Tobasco
- 1/4 cup chopped cilantro (optional)
For the Eggs
- Butter
- 6 eggs
Instructions
- For the polenta, place a medium skillet with high sides over medium heat. Add the olive oil and 1 tablespoon of butter. Once melted add the onion and cook until the onion is soft and translucent, about 4 minutes. Add the frozen kale and cook until thawed and warmed through. Add the chili powder, salt and pepper and cook for another 30 seconds.
- Add the milk, water and green chilis and bring to a simmer. Whisk in the cornmeal. Continue to cook, uncovered, for about 12-14 minutes, stirring often, turning down the heat if it starts to sputter and get too hot. It will start to thicken up as it cooks but should still be creamy. Stir in a tablespoon of butter. Add a few dashes of Tobasco to taste and stir. Scatter the cilantro over the top. Cover and turn off the heat.
- Place a large non-stick pan over medium heat. Add a tablespoon of butter. Crack the eggs into the pan and cook to your desired doneness; sunny side up, over easy etc…
- Ladle a portion of the polenta and greens into a shallow bowl and top with one or two eggs.
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