Green Chile Polenta Breakfast Stacks
Crisped polenta rounds stack with green chile, eggs, and pepper Jack for a diner-style breakfast in 30 minutes.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (126 reviews)
INSPIRED BY
This original breakfast combines the crisp edges of skillet polenta with the comfort of green chile scrambled eggs. Pepper Jack brings a little heat and melt, while salsa keeps the stack bright enough for a busy morning.
Story
Theo wanted a breakfast with the attitude of a diner special and the speed of a motel-room coffee run. Crisp polenta gives the eggs a sturdy landing pad, green chile brings the road-trip heat, and pepper Jack makes the whole stack hold together. Put the salsa on top and call it breakfast with a little horsepower.
By Theo
Ingredients
- 1 prepared 18-ounce tube of polenta
- 2 tablespoons neutral oil
- 1/2 teaspoon fine salt
- 6 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon ground cumin
- 1/2 cup chopped roasted green chiles
- 1 cup shredded pepper Jack cheese
- 1/4 cup sliced scallions
- 1/2 cup tomato salsa
- Sour cream, for serving
Instructions
- Slice the polenta into eight rounds about 1/2 inch thick and pat them dry with paper towels.
- Whisk the eggs, milk, cumin, and salt in a bowl, then set the bowl beside the stove.
- Heat the oil in a large nonstick skillet and cook the polenta rounds for 3 minutes per side until golden; transfer four rounds to plates.
- Pour the eggs into the same skillet, add the green chiles, and stir gently until the curds are softly set.
- Top each plated polenta round with eggs and cheese, then add a second polenta round and more cheese.
- Spoon salsa over the stacks, scatter with scallions, and serve with sour cream while the cheese is melty.
Chef Tips
- Dry the polenta rounds well so they brown instead of sputtering in the oil.
- Pull the eggs while they still look a touch loose because they keep cooking on the hot stack.
- Use mild or hot green chiles depending on how much heat your breakfast crew likes.
- A tube of prepared polenta saves time, but leftover firm polenta also works.
Cook's Notes
- **Polenta:** Pat rounds dry before frying.
- **Eggs:** Keep the curds soft.
- **Stacking:** Add cheese while everything is hot.