Polenta Rounds with Fried Eggs and Avocado Bean Salsa

Name: Polenta Rounds with Fried Eggs and Avocado Bean Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1/4 cup chopped red onion; 3 tablespoons red wine vinegar; 1/2 kosher teaspoon salt; 15 ounces black beans; 1 ripe avocado; 1/4 cup fresh cilantro leaves; 2 tablespoons olive oil; 8 3/4-inch-thick slices cooked polenta rounds; 4 large eggs; Kosher salt and black pepper

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
353 kcal
Course
Main Course
Cuisine
American

Polenta Rounds with Fried Eggs and Avocado Bean Salsa

Iris Warren

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This simple and satisfying meal is vegetarian, gluten-free, and great for breakfast, lunch or dinner!

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Ingredients

Servings

1/4 cup chopped red onion
3 tablespoons red wine vinegar, divided
1/2 kosher teaspoon salt
15 ounces black beans, rinsed and drained (can use pinto beans)
1 ripe avocado, chopped
1/4 cup fresh cilantro leaves, plus more for serving
2 tablespoons olive oil plus more if needed
8 3/4-inch-thick slices cooked polenta rounds
4 large eggs
Kosher salt and black pepper, to taste

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Instructions

First, make the pickled red onions. Put the onions in a small bowl and pour 2 tablespoons of the vinegar and salt over the top. Stir until the onions are well coated. Let the onions sit in the vinegar, stirring frequently. They need to sit for at least 15 minutes.
Toss the beans, avocado, cilantro, onions, 1 tablespoon of the oil, remaining tablespoon of vinegar, and salt and pepper, to taste in a small bowl. Set aside while you cook the polenta.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the rounds of polenta and season with salt and pepper. Cook until golden brown and crispy, 3-5 minutes per side. You can do this in two batches if you don't have a large enough skillet. Transfer the polenta to a plate, cover with aluminum foil to keep warm, and set aside.
There should be enough oil left in the skillet you cooked the polenta in, but if there is not, add a little more. Add the eggs to the skillet, cover, and cook until the edges are crispy and the yolk and whites are set, 2 to 3 minutes. Season with salt and pepper to taste.
Top the polenta with the eggs and avocado bean salsa. Sprinkle with a little salt and pepper and more cilantro leaves. Serve immediately.

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 31g (10%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 4g (20%) Cholesterol 164mg (55%) Sodium 69mg (3%) Potassium 696mg (20%) Fiber 13g (52%) Sugar 1g (2%) Vitamin A 378IU (8%) Vitamin C 6mg (7%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	31g	10%
Protein	16g	32%
Fat	19g	29%
Saturated Fat	4g	20%
Cholesterol	164mg	55%
Sodium	69mg	3%
Potassium	696mg	15%
Fiber	13g	52%
Sugar	1g	2%
Vitamin A	378IU	8%
Vitamin C	6mg	7%
Calcium	59mg	6%
Iron	3mg	17%