It was a good weekend. The sun was out. The city was abuzz. And I ate so many tasty things, including a few firsts like:
- Black Sheep plant-based lamb salad and Greek fries from Souvla
- Mango pudding and ube condensed milk ice cream from Garden Creamery
- Two signature rolls (Black Angel and Mt. Fuji) and inari sushi from Sapporo Rock-N-Roll Sushi
- Mandy Lee’s perfect English tea scones
I also whipped up this quick and easy green chile polenta with eggs. It’s one of the breakfast recipes in Erin Gleeson’s gorgeous new cookbook, The Forest Feast Road Trip. But you can make the meat-free dish for lunch or dinner, too. It’s satisfying any time of the day.
Green chile polenta with eggs is filling and flavorful, especially after piling on the toppings. While it’s delicious as is, feel free to get creative. Use a different cheese or salsa – I might try cheddar and chipotle next.
Recipe adapted from The Forest Feast Road Trip. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- ½ teaspoon kosher salt, plus more, to taste
- 1 cup polenta
- ½ cup Feta cheese crumbles, plus more for serving
- 1 4 oz. can diced green chiles, drained
- 4 green onions, thinly sliced, divided
- ½ teaspoon garlic powder
- freshly ground black pepper, to taste
- 4 large eggs
- ½ cup salsa verde
- 1 avocado, peeled and thinly sliced
- 3 tablespoons fresh cilantro, stems removed
- In a large fry pan, bring 4 cups water and salt to a boil. Gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, for 2 minutes.
- Add Feta cheese, green chiles, half of the green onions and garlic powder and season with salt and pepper. Cook, whisking constantly, for 3 minutes.
- Carefully crack the eggs onto the polenta. Cover and cook over low heat until egg whites are set but yolks are still runny, 6-7 minutes.
- Remove from heat and top with salsa verde, avocado, cilantro, remaining green onions and additional Feta cheese. Serve immediately.
