Southwestern Eggs & Chorizo over Polenta

Egg Dishes and Breakfast Entrees

Southwestern Eggs & Chorizo over Polenta


Servings: Makes 8 Servings

3¼ cups water
1 teaspoon salt
1 cup polenta
1 tablespoon butter or olive oil
1 cup sliced mushrooms
1 cup grated cheese (cheddar, pepper Jack or a mixture)
8 chorizo link sausages (removed from casings) or patties (optional)
1 tablespoon vinegar Salsa, for serving
Sour cream, for serving


Bring water and salt to a boil in a saucepan. Add polenta, lower heat and simmer until polenta is very thick and coming away from the sides of the pan. Heat butter or oil in a small skillet over medium heat. Add mushrooms and cook until soft. Stir cheese and mushrooms into polenta; cook until cheese is melted and combined. Lightly spray bottom and sides of an 8x8-inch baking pan with non-stick cooking spray. Spread polenta into an ½-inch-thick layer and set aside until polenta is set (the dish can be prepared to this point the night before, covered and refrigerated). Preheat broiler. Cook chorizo, if desired, in a skillet over medium heat until done; drain any grease. Bring a saucepan of water and vinegar to a boil. Add eggs and poach until done. Cut polenta into 4 (4x4-inch) squares, then cut each square into 2 triangles. Broil polenta (or cook in a little butter or olive oil) until lightly browned. Put 1 polenta triangle on each plate. Top with chorizo and 1 poached egg. Top egg with salsa and a dollop of sour cream.