• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipes » Breakfast Recipes

    Polenta Huevos Rancheros with Asparagus

    Published: May 5, 2013 · Modified: Sep 26, 2019 by Marissa Stevens · 12 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    Wow, sometimes things just come together.

    1. I'd been thinking since April about a version of huevos rancheros with a polenta base.
    2. I know, polenta is Italian, but...
    3. Giovanna, my friend in Italy, suggested that we welcome spring with a co-post highlighting asparagus (you have to try her recipe for ragu sauce!. (She's making an asparagus and gorgonzola frittata - yum!)
    4. She suggested that we post May 5th.
    5. May 5th is Cinco De Mayo, the celebration of Mexican heritage and pride!
    6. It was a sign don't you think?
    Polenta Huevos Rancheros with Asparagus

    So I made it. And you know what, it's fabulous. Really, so good. Promise to try it, okay?

    If you've made traditional Italian polenta, you know that it means standing at the stove-top, stirring constantly for 45 minutes - well worth it if you are in need of meditation or just a great forearm workout. But have you heard about Marcella Hazen's no-stir polenta? It's genius. I've had her book Essentials of Classic Italian Cooking for ages, and have cooked many delicious recipes from it, but never the polenta. Her method is simple, still taking about 45 minutes, but it instead of the traditional constant stirring, it only requires stirring every 10 minutes.

    Purple Asparagus

    With Marcella's method, you can do the remaining prep for this recipe in the 10 minute spans when you're not stirring. Then in the last 5 minutes, you fry up your sunnyside eggs to crown the top. Perfecto! Or, I mean, Perfetto!

    Serve With

    • Slow Cooker / Crock Pot Pinto Beans
    • Refried Black Beans
    • Salsa Guacamole

    Polenta Huevos Rancheros with Asparagus

    Marissa Stevens
    This twist on the traditional Mexican dish uses Marcella Hazen's genius method for no-stir polenta.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, Main Course
    Servings 4 people
    Calories 633 kcal
    Prevent your screen from going dark

    Ingredients
      

    For the Polenta:

    • 4 cups water
    • 1 teaspoon salt
    • 1 cup polenta (not quick-cooking)
    • 1 teaspoon dried oregano
    • 1 jalapeno chili seeded and minced (I use gloves for this)

    Vegetable Mixture:

    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • 1 pound asparagus cut in 2-inch pieces
    • 2 cups cooked pinto beans or 1 15-ounce can pinto beans rinsed and drained
    • 2 cups cherry or grape tomatoes halved
    • 1 large avocado peeled, seed removed, and cut into bit sized chunks
    • fresh corn kernels cut from one ear of corn

    For the top:

    • 2 tablespoons olive oil
    • 4 large eggs
    • 4 ounces queso fresco crumbled
    • 12 or more fresh cilantro sprigs for garnish

    Instructions
     

    To prepare the polenta:

    • Bring water to boil in a 2-quart heavy pot over medium-high heat. Add salt. Now add the polenta in a thin stream, whisking constantly to avoid lumps.
    • Continue to whisk 2 minutes. Whisk in oregano and jalepeno. Reduce heat to low and cover; simmer polenta 10 minutes, then stir vigorously for 1 minute. Replace cover and repeat for a total of 45 minutes.

    During the last 15 minutes or so of cooking the polenta, cook the asparagus.

    • Heat a skillet over medium heat until hot. Add olive oil and garlic, stir until garlic is fragrant, about 15 seconds.
    • Add asparagus; cook and stir until crisp tender, 3 to 5 minutes. Remove from skillet and set aside.

    When the polenta has just 5 minutes left to cook:

    • Wipe out the skillet that you used to cook the asparagus.
    • Heat skillet over medium heat until hot.
    • Crack eggs into skillet, keeping some space between them if possible.
    • Fry eggs until whites are set and yolk has begun to cook but is still runny in the center for sunnyside up eggs. Or flip the eggs if you prefer a less runny yolk.

    Assemble the plates:

    • Divide polenta evenly among four plates, spreading it into a thin circle with the back of a spoon.
    • Divide evenly and sprinkle over polenta: asparagus, beans, tomatoes, avocado and corn kernels.
    • Top each plate with a fried egg.
    • Sprinkle queso fresco over the top of each plate and garnish with sprigs of fresh cilantro. Serve immediately.

    Nutrition

    Calories: 633kcalCarbohydrates: 68gProtein: 26gFat: 30gSaturated Fat: 8gTrans Fat: 1gCholesterol: 183mgSodium: 887mgPotassium: 1212mgFiber: 15gSugar: 6gVitamin A: 2297IUVitamin C: 35mgCalcium: 289mgIron: 7mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Breakfast Recipes

    • Asparagus Quiche photographed from the top.
      Asparagus Quiche
    • Oat Flour Banana Bread sliced and photographed from the top.
      Oat Flour Banana Bread
    • A wedge of Spinach Frittata served on a white plate.
      Spinach Frittata
    • pouring syrup on stack of Brioche French Toast.
      Brioche French Toast

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dorothy Dunton says

      May 03, 2015 at 2:34 pm

      Hi Marissa! What great timing! My husband is out picking asparagus right now - the big, fat, sweet purple kind! This looks like breakfast (or dinner) very soon! Thank you, once again!

      Reply
      • Marissa says

        May 04, 2015 at 10:27 am

        I'm so jealous of that homegrown asparagus! 🙂

        Reply
        • Dorothy Dunton says

          May 04, 2015 at 12:31 pm

          Hi Marissa! Well, I am jealous that you have Spork! So we're even! 🙂

          Reply
          • Marissa says

            May 04, 2015 at 2:27 pm

            That's something to be jealous of all right! 🙂 Have you eaten there? Everything we've had there has been amazing!

            Reply
            • Dorothy Dunton says

              May 04, 2015 at 3:59 pm

              Hi Marissa! I've never been to Oregon, but if I do ever get there I will be sitting on your porch, waiting for you to take me there! 🙂

    2. Anna @ One Prickly Pear says

      July 19, 2014 at 9:12 am

      I love your instructions for this recipe! I NEED to try this recipe as soon as possible. It looks amazing! Pinned 🙂

      Reply
    3. familystyle food (@familystylefood) says

      May 16, 2013 at 3:48 pm

      Marcella is my inspiration so often. I'm glad to discover your work - absolutely lovely and making me hungry.

      Reply
    4. Sherri @The Well Floured Kitchen says

      May 06, 2013 at 4:11 am

      This looks incredible. I make polenta all the time, but never with a mexican twist. Need to try this asap!

      Reply
    5. OishiiTreats says

      May 06, 2013 at 2:10 am

      What a fun way to incorporate polenta, I would have never thought of using it for the base of huevos rancheros. Plus I love asparagus any recipe with it and I'm hooked. Great recipe!

      Reply
    6. Lorraine @ Not Quite Nigella says

      May 05, 2013 at 4:34 pm

      What a greal meal for either breakfast, lunch or dinner Marissa! 😀

      Reply
    7. giovibi says

      May 05, 2013 at 4:30 pm

      I love polenta, i love asparagus, i love mexican food ... i want to try the recipe!!!
      In Italy there is a special pan where you can cook polenta without stirring it , it is fabulous... as soon as i found the website where i have founded it i'll give it to you.

      Reply
    8. Paula @ Vintage Kitchen Notes says

      May 05, 2013 at 9:52 am

      I grew up with polenta, with melting cheese and tomato sauce. One of my mom´s easy meals, since she doesn´t really cook. And I love it SO much. Now I´m dying to try that method, though I always use instant nowadays. But it´s worth it to buy the old fashioned one. The rest of the dish is simply stunning Marissa, especially your first pic!

      Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Carne-Asada thinly sliced across the grain featured
      Carne Asada Recipe
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Bacon Wrapped Scallops
    • Creamy Tomato Bisque
      Tomato Bisque
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • Grilled Lamb Chops
    • Crispy Baked Buffalo Wings
    • Rice Cooker Mexican Rice served in a gray ceramic bowl and photographed from above.
      Rice Cooker Mexican Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email