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Polenta and green chilli eggs


  • 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
  • 3/4 cup water
  • 1/2 cup diced green chillies
  • 1 tablespoon chilli powder
  • 1/4 teaspoon salt
  • 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.  
  2. Add the frozen greens and cook until thawed.
  3. Add the cornmeal, milk, water, green salsa, chilli powder and salt and mix to combine. Turn heat to medium-low until the mixture begins to bubble. Turn the heat to low and cook for eight minutes, stirring often.
  4. Use a spoon to create a small well and crack one egg into it. Repeat with remaining eggs. Cover skillet and cook for eight minutes, or until eggs are cooked to your preferred doneness. 
  5. Garnish with cilantro and serve. Enjoy! 

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