RANCHERO EGGS OVER POLENTA by CHEF DAN:
Serves 4
INGREDIENTS:
1 (16oz) tube refrigerated cooked polenta, cut crosswise into 8 slices or (homemade polenta recipe follows
1 cup cooked black beans
1 (14oz) can fire roasted tomatoes with green chilies
1/2-cup pace salsa
1 red onion, diced
3 garlic cloves, minced
2 teaspoons red wine vinegar
1 tablespoon roasted green chilies
1 bell pepper, cored, seeded, and diced
1/2-teaspoons EACH cumin, chili powder, and oregano
2 ounces goat or feta cheese
4 eggs
2 teaspoons snipped fresh cilantro
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1. Lay the polenta slices in an oiled 8X12 oven-safe baking dish.
2. In a bowl combine the beans, diced tomatoes, salsa, garlic, onion, bell pepper, green chilies, vinegar and spices.
3. Spoon the mixture over the polenta and place in a pre-heated oven.
4. Bake for 20 minutes.
5. When the polenta is bobbling, sprinkle goat cheese over the top and cook 8 more minutes.
6. Remove the polenta from the oven.
7. Fry the eggs.
8. Lay the cooked eggs on top on top of polenta slices.
9. Sprinkle with fresh cilantro.
MAKING POLENTA (Put in the refrigerator over night and It becomes hard)
1 cup corn grits or yellow corn meal
1-1/2-cup broth
1 tablespoon grated parmesan cheese
Sea salt and freshly ground black pepper
DIRECTIONS:
In a pot bring broth to a high simmer and slowly pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go.
Keep stirring.
When polenta has thickened, add parmesan cheese and season with sale& pepper.
Cooking time is about 15 minutes. ENJOY DAN: BON-APPETITE!!
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