Get ready to transform your ordinary breakfast or brunch into an extraordinary culinary adventure! These crispy polenta rounds topped with perfectly fried eggs, creamy avocado, and zesty bean salsa are about to become your new obsession. Imagine a dish that combines the comfort of golden, crisp polenta with the freshness of Mexican-inspired flavors – this recipe is not just a meal, it's a mouthwatering experience that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups water
- 1 ripe avocado, sliced
- 4 eggs
- 1 can black beans, drained and rinsed
- 1/2 cup corn
- 1/4 cup diced tomatoes
- 1 tablespoon lime juice
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a medium saucepan, bring 4 cups of water to a boil over high heat. Once boiling, add a pinch of salt to the water.
- Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps from forming. Reduce the heat to low and continue to stir for about 5 minutes, or until the polenta thickens and pulls away from the sides of the pan.
- Once thickened, remove the polenta from heat and pour it into a greased baking dish or a parchment-lined baking sheet, spreading it out evenly to about 1/2 inch thickness. Allow it to cool for about 10 minutes until it firms up.
- While the polenta is cooling, prepare the bean salsa. In a mixing bowl, combine the drained and rinsed black beans, corn, diced tomatoes, lime juice, and a pinch of salt and pepper. Mix well and set aside.
- After the polenta has cooled, cut it into rounds using a cookie cutter or a glass. You should have about 8 rounds.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the polenta rounds in batches, frying them for about 3-4 minutes on each side until they are golden brown and crispy. Remove the rounds from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- In the same skillet, add a little more olive oil if necessary and crack in the 4 eggs. Fry the eggs to your desired doneness, seasoning with salt and pepper.
- To assemble, place 2 polenta rounds on each plate. Top each round with a fried egg, followed by a few slices of avocado and a generous spoonful of the bean salsa.
- Serve immediately and enjoy your Polenta Rounds with Fried Eggs, Avocado, and Bean Salsa!
Tips
- Polenta Perfection: Whisk continuously while adding polenta to water to prevent lumps and achieve a smooth, creamy texture.
- Cooling Trick: Let the polenta cool completely before cutting and frying to ensure it holds its shape and gets delightfully crispy.
- Frying Technique: Use a non-stick skillet and make sure it's properly heated before adding polenta rounds to achieve that golden, crunchy exterior.
- Egg Mastery: For the perfect fried egg, use fresh eggs and cook on medium heat to get a crispy edge and runny yolk.
- Salsa Freshness: Prepare the bean salsa just before serving to maintain the vibrant flavors and textures.
- Make-Ahead Hack: You can prepare the polenta rounds in advance and reheat them in a skillet just before serving to save time.
- Customize Your Plate: Feel free to add extra toppings like chopped cilantro, a sprinkle of cheese, or a dash of hot sauce to personalize your dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 190mg
