Breakfast polenta with green chilies and eggs

By Andrea Buckett
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  • 1 tablespoon canola oil
  • 1 cooking onion, diced
  • 2 cups frozen chopped greens (kale, spinach, etc...)
  • 1/2 cup cornmeal
  • 1-1/2 cups milk
  • 1 cup vegetable broth
  • 1/2 cup diced green chilies*
  • 1/2 tsp chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 cup cilantro, chopped (optional)


  1. Place a heavy-bottomed skillet (cast iron works well) over medium heat and add canola oil and onion. Cook for five minutes, stirring occasionally, until the onions are soft.  Add the frozen greens and cook until thawed.
  2. Add the cornmeal, milk, vegetable broth, green chilies, chili powder and salt and mix well to combine. Turn heat to medium-low until the mixture begins the bubble. Turn the heat to low and cook for eight minutes, stirring often. Stir in butter. 
  3. Use a spoon to create a small well and crack in one egg. Repeat with remaining three eggs. Cover skillet and cook for eight minutes, or until eggs are cooked to your preferred doneness. Garnish with cilantro and serve.
  4. *diced green chilies are in a can, often in the area of the grocery store that sells salsa.
  5. TIP: Serve with chorizo sausage or bacon on the side.

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