Bake the eggs as you stir the polenta and brunch will be done in no time.
To make the polenta:
1 cup yellow cornmeal polenta
4½ cups light broth
1 cup grated Cheddar cheese
Sea salt and fresh ground pepper, to taste
For the Eggs Diablo:
2 cups spicy salsa
2 cups chunky tomato sauce
1 4-oz. can chopped roasted green chiles
A good dash of balsamic vinegar
4 cloves garlic, minced
Red pepper chili flakes, to taste
Fresh chopped cilantro or parsley
8 organic happy eggs
To serve:
Queso fresco, goat or feta cheese, if desired
To make an incredibly rich polenta, add cream or Half and Half near the end of cooking time.
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