1jalapeno chiliseeded and minced (I use gloves for this)
1poundasparaguscut in 2-inch pieces
2cupscooked pinto beans or 1 15-ounce can pinto beansrinsed and drained
2cupscherry or grape tomatoeshalved
1large avocadopeeled, seed removed, and cut into bit sized chunks
fresh corn kernelscut from one ear of corn
For the top:
12or more fresh cilantro sprigs for garnish
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.