This delightful dish combines the rich, creamy texture of polenta with the spicy kick of Huevos Diablo. Perfect for breakfast, brunch, or even a light dinner, this recipe brings together the best of both worlds with its comforting base and fiery topping.
When preparing this recipe, you might need to pay special attention to a few ingredients. Polenta is a type of cornmeal that might not be a pantry staple for everyone. Additionally, jalapeño peppers add a spicy element that some might not have on hand. Make sure to grab these items during your supermarket run.
Ingredients For Huevos Diablo On Soft Polenta
Polenta: A type of cornmeal that cooks into a creamy, porridge-like consistency.
Water: Used to cook the polenta.
Milk: Adds creaminess to the polenta.
Salt: Enhances the flavors of both the polenta and the sauce.
Butter: Adds richness to the polenta.
Parmesan cheese: Provides a savory, umami flavor to the polenta.
Eggs: The main protein component of the dish.
Olive oil: Used to sauté the jalapeño.
Jalapeño: Adds a spicy kick to the sauce.
Tomato sauce: Forms the base of the Huevos Diablo sauce.
Cumin: Adds a warm, earthy flavor to the sauce.
Paprika: Provides a smoky, slightly sweet flavor to the sauce.
Black pepper: Adds a bit of heat and depth to the sauce.
Technique Tip for This Recipe
When making polenta, ensure you whisk it slowly into the boiling water and milk mixture to prevent lumps. Stir frequently to achieve a smooth, creamy texture.
Suggested Side Dishes
Alternative Ingredients
polenta - Substitute with cornmeal: Cornmeal is essentially the same ingredient as polenta, just ground to a different consistency. It will provide a similar texture and flavor.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that still provides a creamy texture.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.
butter - Substitute with olive oil: Olive oil is a healthier fat and will still add richness to the dish.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.
eggs - Substitute with tofu: Tofu can mimic the texture of eggs and is a good plant-based protein.
olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and a higher smoke point.
jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but provide a similar flavor.
tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned to taste and provide a similar base.
cumin - Substitute with ground coriander: Ground coriander has a slightly different but complementary flavor to cumin.
paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.
black pepper - Substitute with white pepper: White pepper has a slightly different flavor but still provides the necessary heat.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the polenta to cool completely before storing. Transfer it to an airtight container and refrigerate. It will keep for up to 3 days.
- For the tomato sauce and eggs, let them cool to room temperature. Store them in a separate airtight container in the refrigerator for up to 2 days.
- If you wish to freeze the polenta, spread it out on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer to a freezer-safe bag or container. It will keep for up to 3 months.
- To freeze the tomato sauce and eggs, it is best to freeze the sauce separately. Pour the cooled sauce into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Do not freeze the eggs as they do not reheat well.
- When ready to reheat, thaw the polenta and tomato sauce in the refrigerator overnight.
- Reheat the polenta in a saucepan over low heat, adding a splash of milk or water to restore its creamy texture. Stir frequently until heated through.
- Warm the tomato sauce in a skillet over medium heat. If desired, cook fresh eggs in the sauce as per the original recipe instructions.
- Serve the reheated polenta topped with the warm tomato sauce and freshly cooked eggs.
How To Reheat Leftovers
Stovetop Method:
- Place the leftover polenta in a saucepan over low heat.
- Add a splash of milk or water to loosen it up and stir occasionally until heated through.
- In a separate skillet, reheat the tomato sauce and eggs over medium heat, adding a bit of olive oil if needed.
- Once both components are hot, serve the eggs and sauce over the warmed polenta.
Microwave Method:
- Place the polenta in a microwave-safe dish and cover with a damp paper towel.
- Microwave on medium power for 2-3 minutes, stirring halfway through. Add a splash of milk or water if it seems too thick.
- In a separate microwave-safe dish, reheat the tomato sauce and eggs on medium power for 1-2 minutes, checking frequently to avoid overcooking.
- Combine and serve immediately.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the polenta in an oven-safe dish and cover with foil. Add a splash of milk or water to keep it moist.
- In another oven-safe dish, place the tomato sauce and eggs and cover with foil.
- Heat both dishes in the oven for about 15-20 minutes, or until warmed through.
- Serve the eggs and sauce over the polenta.
Double Boiler Method:
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water.
- Add the polenta to the bowl and stir occasionally until heated through.
- In a separate skillet, reheat the tomato sauce and eggs over medium heat.
- Once both components are hot, serve the eggs and sauce over the warmed polenta.
Sous Vide Method:
- Place the polenta in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath for about 30 minutes.
- In a separate skillet, reheat the tomato sauce and eggs over medium heat.
- Once both components are hot, serve the eggs and sauce over the warmed polenta.
Best Tools for This Recipe
Saucepan: Used to bring the water and milk to a boil and cook the polenta.
Whisk: Essential for slowly whisking in the polenta to avoid lumps.
Skillet: Needed to heat the olive oil and cook the diced jalapeño, as well as to simmer the tomato sauce and cook the eggs.
Wooden spoon: Useful for stirring the polenta frequently to ensure it thickens properly.
Measuring cups: Necessary for accurately measuring the polenta, water, milk, and parmesan cheese.
Measuring spoons: Used to measure out the salt, cumin, paprika, and black pepper.
Knife: Required for dicing the jalapeño.
Cutting board: Provides a safe surface for dicing the jalapeño.
Grater: Needed to grate the parmesan cheese.
Lid: Used to cover the skillet while the eggs are cooking in the sauce.
Serving spoon: Useful for serving the eggs and sauce over the soft polenta.
How to Save Time on This Recipe
Prepare ingredients in advance: Dice the jalapeño and measure out the polenta, parmesan cheese, and spices ahead of time.
Use quick-cooking polenta: Opt for instant polenta to cut down on cooking time.
Simmer sauce while polenta cooks: Make the tomato sauce and eggs while the polenta is cooking to save time.
Preheat skillet: Heat the olive oil and skillet before adding the jalapeño to speed up the cooking process.
Huevos Diablo On Soft Polenta
Ingredients
Polenta
- 1 cup polenta
- 4 cups water
- 1 cup milk
- 1 teaspoon salt
- 2 tablespoon butter
- 1 cup grated Parmesan cheese
Huevos Diablo
- 4 eggs
- 1 tablespoon olive oil
- 1 jalapeño, diced
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a saucepan, bring water and milk to a boil. Add salt.
- Slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.
- Stir in butter and Parmesan cheese. Keep warm.
- In a skillet, heat olive oil over medium heat. Add diced jalapeño and cook until softened.
- Add tomato sauce, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
- Make small wells in the sauce and crack an egg into each well. Cover and cook until eggs are set, about 5 minutes.
- Serve eggs and sauce over the soft polenta.
Nutritional Value
Keywords
I suggest you try these favourites too!
- Chickpea Patties Recipe25 Minutes
- Cauliflower Patties Recipe35 Minutes
- Carrot Lentil Patties Recipe35 Minutes
- Lentil Coconut Soup Recipe40 Minutes
- Leek Soup Recipe45 Minutes
- Turmeric Vegetable Soup Recipe45 Minutes
- Ginger Squash Soup with Toast45 Minutes
- Onion Soup Recipe1 Hours
- Fall Soups Recipe45 Minutes
- Ethiopian Red Lentil Soup Recipe50 Minutes
- Curried Sweet Potato Lentil Soup Recipe45 Minutes
- Carrot Lentil Soup Recipe45 Minutes
Leave a Reply