Recipe Review: Breakfast smeshmast, we had this for dinner! It was yummy! Looked nothing like the original photo but she's a professional caterer and I think she cheated haha! PS - we did have the leftovers for breakfast
Cooking time: 30 – 40 minutes Serves: 3 - 4
Preheat oven: 200°C / 400°F
- 8 oz chorizo ( links or ground) browned
- ¾ cup dry polenta or corn meal
- 2 ½ cup chicken stock
- 1 cup grated melting cheese (mozzarella, cheddar, jack)
- ¼ cup chopped cilantro divided
- ½ tsp smoked paprika
- salt and pepper to taste
- 6 eggs
- hot sauce for garnish
* Variations below
1. In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set the chorizo aside onto paper towel.
2. In the same pan, add stock and bring to a boil.
3. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously to prevent clumping.
4. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times.
5. Add grated cheese, stir to incorporate.
6. Fold in ½ of the chopped cilantro, ½ of the chorizo (or sausage).
7. Taste for salt and add if necessary. (If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust – the polenta should be flavourful.) Pepper to taste.
8. Place the other half of the chorizo on top of the polenta, in the centre.
9. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg.
10. Place the skillet in the hot oven and bake until egg whites are white and set and yolks are set, but still soft (or cook until your desired doneness). I will often broil for just a quick minute.
11. Garnish with hot sauce and remaining cilantro.
* You could add any bed of sautéed spinach, sautéed peppers, sautéed onions, and/or sautéed mushrooms to this dish, by placing atop the polenta, and under the eggs.
None other than to try the variations already suggested above!